Using a rolling pin, roll out the dough to form a thin circle if possible. Use a small spoon to scope some filling and spread out using the back of the spoon leaving the edge of the dough out. Then roll to filled dough inward to form a log/tub.
Pick on bun at time (cover the rest of the dough), use your palm to flatten the bun, if any of the filling leaks your fingers to conceal it.
Use a rolling pin to roll the dough out more depending on the thickness you desire, thin dough make flaky pancakes. When you’re rolling make sure the dough is not sticky to the surface by lifting/moving the dough. When rolling the dough, it is okay if any of the filling shows.
Coat nonstick pan with oil and heat over medium-high heat, add the flatten dough and reduce the heat and until golden brown about 1 minute depending on how thick/thin the dough is, flip to cook the other side, remove unto a plate and repeat the process.