Gluten-Free Pizza Rolls

I’d like to say that these little cheesy, tasty pizza rolls were developed for my kids, but I’d be lying. I wanted these all for myself! Don’t worry, I totally shared with the kids BUT they had no idea what they were missing out on by not having something like this before. These are easy to customize to make your own. We like ours with (dairy-free) cheese and pepperoni BUT add whatever filling you want! Maybe pineapple and Canadian bacon? Maybe cheese and sausage? Maybe cheese, chicken dipped in buffalo sauce?! Go ahead – play around with this recipe a bit!

These are made with our Gluten-Free Multi-Purpose Dough Mix and make about 1 dozen large pizza rolls. To order our dough mix, email lphjkitchen@gmail.com

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Gluten-Free Pizza Rolls

Simple & delicious pizza rolls made with our Multi-Purpose Dough Mix

Course

Appetizers/Snacks

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

• 1 bag Multi-Purpose Dough Mix
• 1 packet of yeast (included with mix)
• 1 cup warm water
• 1/2 cup olive oil
• 1 Tbsp Italian seasoning
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 2 cups pepperoni, diced
• Marinara sauce for dipping
• Ranch dressing for dipping

Course Appetizers/Snacks Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings servings Ingredients 1 bag Multi-Purpose Dough Mix 1 packet of yeast (included with mix) 1 cup warm water 1/2 cup olive oil 1 Tbsp Italian seasoning 2 large eggs 2 cups shredded mozzarella cheese 2 cups pepperoni, diced Marinara sauce for dipping Ranch dressing for dipping

Instructions

1. In the bowl of a stand mixer, combine yeast and warm water. Let set for about 5 minutes for the yeast mixture to proof.
2. Add in dough mix, eggs, oil and Italian seasoning. Mix over medium speed for about 5 minutes.
3. Scoop dough onto a lightly floured sheet of parchment paper. Separate dough into 12 equal pieces.
4. With lightly floured hands, flatten each piece of dough into a round disk. Add some shredded cheese and pepperoni to the center of the disk. Carefully fold edges of disk around the pepperoni and cheese, pinching together seams to seal.
5. Place each stuffed piece of dough in a greased baking pan, preferably a 9x13 baking dish. Sprinkle any remaining cheese and pepperoni over the tops of the dough rolls.
6. Cover with a piece of plastic wrap or a tea towel. Let rise in a warm, draft free place for about 30 minutes.
7. Bake at 350F for about 20-25 minutes or until rolls are slightly browned on top. Serve with marinara and ranch for dipping.

Recipe Notes

• I use Bob's Red Mill Gluten-Free 1:1 Flour blend to shape the rolls. Other gluten-free all-purpose blends should work.
• I love using Applegate products, like their Turkey Pepperoni in this recipe. 
• If you need dairy-free cheese, I recommend: Daiya shredded cheeses or VioLife shredded cheeses

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