Prepare your mise en place.
Line the baking sheets with parchment paper or silicone liners. Set aside.
Lightly flour a clean, flat work surface.
Place the dough on the floured surface and, using a rolling pin, roll it out to about 6 millimeters (¼ inch) thick. Using a pastry wheel (or knife), cut the dough into twelve to sixteen 10-centimeter (4-inch) squares and