1. Scale dough into 12-oz (350-g) units.
2. Roll each unit into a rectangle measuring 9 x 18 inches (23 x 46 cm).
3. Spread half of each rectangle with desired filling,using about 6 ounces (175 g) filling.
4. Fold the unspread half over the spread half to make a 9-inch (23-cm) square.
5. Place in greased 9-inch (23-cm) square pan.
6. Sprinkle with Streusel Topping (p. 922),about 4 ounces (125 g) per pan.
7. Proof and bake.
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