January 1, 2017 at 10:01am

I note in your instructions above for the open faced Brie and jam puffs that you say to roll out the dough to a 1/2" thickness. Isn't that quite thick? I normally roll mine out quite a bit thinner than that for a similar appetizer that I make and it still puffs up so much that the "filling" slides off unless I am very careful. Is this a mistake?
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