A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening
agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and
preferably includes one or more toppings, fillings, or both. The dough has a surface
that includes grooves, score lines, or combinations thereof which define pieces
of the dough to be separated into individual bakery products. The grooves, score
lines, or combinations thereof each have a depth of about 3% to about 95% of the
thickness of the dough. The dough is in the form of a sheet or a parallelepipedal,
cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.