Pizza Rolls (Edit recipe)

glassofweinstein

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These pizza rolls are so soft and delicious (AND gluten free!)

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PREP TIME

1 hour and 30 minutes

COOK TIME

25 minutes to 30 minutes

INGREDIENTS

Serves: 8

Ingredients

Dough

1 cup Water, warm, 100-110F
1.66 Tbsp Active Dry Yeast, (1 Tbsp + 2 tsp)
2 Tbsp Granulated White Sugar
2.25 cups Bob's Red Mill Gluten Free All Purpose Baking Flour, (306g)
2 Tbsp ground Psyllium husk
2 tsp Xanthan Gum
2 tsp Baking Powder
2 tsp Kosher Salt
2 Tbsp Extra Virgin Olive Oil

Filling

.25 cup Tomato Sauce
6 - 8 oz Mozzarella Cheese, sliced, or Provolone Cheese
.25 cup Pepperoni

Mornay

1 Tbsp Unsalted Butter
1 Tbsp Bob's Red Mill Gluten Free All Purpose Baking Flour
1 pinch ground Nutmeg
1 cup Milk, Whole or 2%
.3 cup Parmesan Cheese, grated
1 pinch Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Measure out one cup of warm water (not too hot), and whisk in the sugar and yeast. Let this rest and bloom for a minimum of 10 minutes. In a large bowl or standing mixer with a dough hook, combine the Bob’s Red Mill Gluten Free All Purpose Flour, psyllium husk, xanthan gum, baking powder, and kosher salt until homogenous. Once the yeast has bloomed and is very aromatic, begin to mix on low speed until the dough starts to form. After about 2-3 minutes of mixing, add in the extra virgin olive oil and continue mixing for an additional 5 minutes on medium speed. This will give the dough an ample amount of time for all the ingredients to get acclimated and start working together to create a supple and pliable dough. Cover with a clean dish towel and proof for a minimum of 60 minutes, with 90-120 yielding best results.
When the dough is finished proofing, line two crumpled sheets of parchment paper with a drizzle of oil and place the dough ball between them. From here, start to evenly roll out the dough until it’s about ¼” thick. To get smooth even edges, try folding the torn bits under themselves and rolling out until smooth. Remove the top layer of parchment paper, and slather a layer of your favorite tomato evenly leaving about 1” along one long edge. Apply the cheese slices in the center, and follow with a layer of pepperoni in the center. Using the bottom sheet of parchment paper to your advantage, begin rolling the dough on top of itself, getting it as tight as you can. The cheese and pepperoni may shift, which is okay so long as they remain more centered than not. Once you’ve got the dough into a long, rolled log, find the center and slice down the middle to make two even halves. From here, slice into 8 even pizza rolls. Place them in an oven-safe skillet, touching slightly and place them in a cold oven. Set the oven to preheat to 350F, and set a timer for 25 minutes to start. The goal here is to do one final rapid round of proofing, and then bring the rolls to temperature to bake all at once. Bake for additional minutes if needed. The dough should be puffed nicely.
While the pizza rolls bake, make the parmesan mornay. In a small saucepan, melt down the butter over medium heat. Once it starts to lightly bubble, add the Bob’s Red Mill Gluten Free All Purpose Flour and whisk together to create a roux. Add the dash of nutmeg, and then slowly add the milk until the bechamel is formed and slightly thick. Add the parmesan until fully incorporated, and taste for salt levels.
Pour the mornay on the pizza rolls as soon as they're out of the oven, and serve warm! You did that!

Notes

I always recommend a kitchen scale to accurately measure the flour.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	418
Fat:	13 g
Carbohydrates:	59 g
Protein:	15 g
Cholesterol:	21 g
Sodium:	714 mg
Fiber:	8 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.