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Turn on the oven to 375 degrees F (190 C). Get out a few baking sheets and lay parchment on them to prevent the rugelach from sticking to the pans as they bake. Remove the disks of chilled rugelach dough from the refrigerator and let them set out for a few minutes. You should have your filling(s) ready and set aside before you roll the dough out. Unwrap one of the disks and sprinkle your work space with some powdered sugar. This will keep the dough from sticking. Use a rolling pin to roll the dough out to a rectangle that's 12-inches (30 cm) wide by 7 to 8-inches long (17.5 to 20 cm). Keep the wide side of the rectangle towards you so you can easily roll it into a log later. Take the prepared filling of your choice and place a quarter of it onto the dough circle. Use an offset spatula or the back of a large spoon to spread the filling evenly across the dough. Leave 1/4-inch (6 mm) edge bare on the side that's closest to you. This will help seal the dough together when you roll it up. You'll need about 2 to 4 tablespoons of filling for each log. Hold the edge of the rugelach that's closest to you. It should be the long, bare edge. Use your fingertips to gently roll the dough over the filling. Continue tightly rolling the dough to make a log. Pinch the ends together to form tight seals. Set the log on a baking sheet in the freezer and chill it for 10 to 15 minutes.  Chilling the log will make it easier to cut. Roll out and fill the remaining logs of dough once you've finished the initial portion of dough. Consider filling each log with a different flavor of filling. Remove the logs from the freezer and cut away the ends of each log so they're neat. Use a sharp knife to cut each log into 10 to 12 pieces, depending on how thick you want them. Place the rugelach slices cut-side down on the prepared baking sheets. Ensure that there are a few inches (5 cm) of space between the rugelach. Bake the rugelach for 20 to 25 minutes. They should turn golden brown. Giving the rugelach space will prevent them from baking into one another.
Preheat the oven and prepare the sheets. Roll a disk of dough into a rectangle. Spread filling over the circle of dough. Roll the dough into logs and chill them. Slice and bake the rugelach. Finished.