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Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
Shape each rope into a circle with about 2 in. of each end overlapping.
Twist the ends where they overlap.
Flip the twisted ends over the circle; place ends over the edge and pinch under.
The butt half of a ham is very meaty, but can sometimes be a challenge to carve since part of…
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Use parchment paper to help roll your strudel nice and tight. Just tuck the dough over the…
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