On Jul 29, 4:19 pm, "Felice Friese" > wrote:
> Just press the dough into an 8x8 or 9x9 baking pan and cut it into squares
> with a bench knife before baking. It's a lot quicker and easier than cutting
> rounds, and you don't have leftover dough.
>
> Felice


I like to do the same technique for "meatballs," although they are
more "meatsquares," than "meatballs." Form the mixture either by
using a pan, or just shaping on a board - cut into squares. I
separate the squares and brown them on a slotted-foil-lined broiler
pan in a very hot (450 deg. F.) oven. They get browned very evenly.

N.