Carefully fold out the 2 sheets, working with one sheet at a time. Use your rolling pin to roll the dough out (you won't have enough toppers if you don't roll the dough to stretch it out). The sheets are about 9.5" square, so I rolled out to be an inch wider in both directions. I used a ramekin and turned it face down on top of the dough to gauge how many circles I could cut per piece. You'll want to find something in your kitchen that will cut the circle LARGER than the opening of the ramekin. I used to sell Tupperware, so I have a plethora of different sized lids, and I used one that was a tad larger than the ramekin opening and cut my circles using a knife tracing around the outter edge of the lid. Keep in mind you just need to have the topper large enough to crimp over the edge of the opening.