Lightly flour your work surface and rolling pin.
Roll dough into a rectangle that’s about 14” by 9”.
Brush a thin layer of oil on the dough.
Evenly sprinkle the filling mix.
Once all the toppings are set, roll the bing from one end.
Pinch the edges to seal completely.
Divide the long roll into half.
Roll each piece inward, creating a snail like shape
Repeat this for the other piece of dough. Cover the pieces of bing to prevent them from drying out.