Roll out one half of your dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
Place the other rectangles on top of the filled ones. Crimp the edges and pierce the tops with a fork. You should leave a little bit of space between each pop tart.
Carefully transfer your pop tarts to a cooling rack to firm up. They may be a little soft fresh out of the oven but don’t worry - they won’t stay that way.