Okay, let me make sure I have this right...
Double the recipe, triple the topping, use a 8x13 pan
This is the recipe you said wasn't a crispy crust, but had a biscuit like
dough, right? What do you think the dough would be like if I doubled the
'crust' part instead of tripling it? Do you think it would get more crispy,
or just reduce the amount of crust?
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