On a lightly floured surface, roll one half of the dough into a 6 1/2 x 20-inch rectangle.Trim the edges of the dough if they are uneven. The dough should be about 1/8 - 1/4-inch thick (check to make sure it's easily lift-able). Repeat this for the other half of the dough.
Transfer each large rectangle onto one of the prepared baking sheets. Refrigerate for about 20 minutes or until the dough is firm.