I'm using only a single pound and flattening it much longer than wide. My first attempt didn't spiral because I was worried that too much flattening would cause it to burst. But the pizza and biscuit fatties held just fine, even though they were much thinner. OK, the biscuit one did rupture, but that was due more to the added pressure of the biscuit dough rising and not basic structural problems.
Again, with only a few under my belt (literally...), I think the key for me was using plastic wrap instead of waxed paper. It was Capt Dan who suggested (at least to me) wrapping the roll up in the plastic wrap and squeezing it further by twisting the plastic wrap at the ends of the roll, like a sausage casing or like the chubs you find in the supermarket.
In a nutshell: thinner, longer, tighter.