Preheat oven to 375°F (190°C). Line a large baking sheet with Reynolds Release™ Non-Stick Aluminum Foil. Unroll both cans of dough and lay flat. Separate along the perforations. Starting at the top of the baking sheet, lay two triangles with wide angles (right angles) at the top centre, inside edges overlapping slightly and outer points of triangles facing out. Place two more triangles in the same position, about halfway down the first set. Repeat with remaining dough to create a long, layered base. Use fingertips to stretch dough slightly to fill any gaps.