I love pizza rolls. They were a major part of my junior high and high school experience. After I moved to Texas, I soon discovered Double Dave’s, which was the location for many a gathering. Unfortunately, I can no longer eat there since I discovered the root of my stomach issues. Boo, hiss! I want pizza rolls! Then we had a coffee date with friends. I was looking for an interesting dessert and went back to my few recipe books. I made what was supposed to be chocolate croissants. As I was eating them, I thought, this is not a croissant. Hmmm….I wonder if this would work for pizza rolls! Indeed it did! Unlike many gluten free doughs, this one can be rolled out and wrapped (albeit you have to be a little more careful than with a gluten dough, but it works!) I was also concerned with how fake cheese would taste inside of the rolls. I made ones with real cheese for my husband, but I decided to settle for the fake stuff. It usually comes out a little dry on pizza so I wasn’t expecting much, but I think this is the best that the fake cheese has tasted so far- something about it being wrapped up and having the pepperoni grease seep into it. Anyway, I hope that you enjoy this recipe as much as I have. Let me know if you discover any other interesting ways to use the dough!
1 1/2 c. Bob’s Red Mill 1-to-1 baking flour
2 1/4 tsp quick-rising yeast
1/4 c. sugar*
1/4 tsp salt
2 tsp baking powder
1/4 c. olive oil
1/4 c. warm water
1 1/2 tsp Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)
Up to 3 T. warm water (as needed)
White rice flour for dusting
Mozzarella or Daiya cheese, shredded
Mix flours, yeast, sugar, salt, and baking powder in a bowl. In a stand mixer, combine oil, water, and egg replacer for one minute on medium speed. Add dry ingredients and mix slowly until incorporated. For 5 minutes, beat the mixture on medium high until the dough is coming together. As you mix, if it’s too dry, you can add water by 1/2 Tablespoons until it is wet enough to mix (up to 3 T.). Don’t make it too wet or it will be harder to roll out later.
Preheat your oven to it’s lowest temperature. Once it hits 200 degrees F, shut it off and let it cool down to 115 degrees as you roll out the dough.
Use the white rice flour to flour a clean surface like your countertop. Divide the dough into 8 parts. Put one part on the floured surface and flour the top. Roll it out with a rolling pin and re-flour as needed (I felt like I added a lot of flour to keep it from sticking). Flip it over several times as you roll it out to make sure it’s not sticking to the counter. If it does, you can use a spatula to help get it up. Roll it out until it’s about 6×4 inches.
Once rolled out, place the dough on a baking sheet lined with parchment paper. Lay out pepperoni on the dough, leaving about a 1/2 inch or more at the edge. Sprinkle a line of mozzarella cheese or Daiya cheese down the middle. Roll the dough, staring on the long side. Place on baking sheet with the seam facing down. It’s ok if the dough has a few small gaps in it. Repeat with each piece of dough.
After all the rolls are made, place the pan of pizza rolls in the preheated and cooled oven (cooled to 115 degrees F) and place an oven safe bowl of water on the rack below the rolls. Allow to rise for 35 minutes. At 30 minutes, take the rolls out of the oven and preheat the oven to 350 degrees F. Bake for 12-16 minutes or until they start to brown slightly.
Optional: serve with marinara sauce for dipping.
*It turned out fine with this much sugar- a little on the sweet side. I’m not sure if reducing the sugar would affect the recipe or not. I think you might need at least a little to help the yeast. Let me know if you try it out and what the results are!
Martin, Colette. “Chocolate Croissants.” Learning to Bake Allergen-Free. New York: The Experiment, LLC, 2012. 175. Print.