Gluten Free Pizza Rolls

21 January 2020 Bookmark • 0

Gluten free pizza rolls are the right nutriment are they’re surprisingly easy to form . They even reheat well for an after-school snack!

Tips for creating these pizza rolls

This recipe is as easy as are often . the sole real labor is in rolling out the dough and cutting it into rectangles, then filling each separately.

Gluten Free Pizza Rolls

We do have a recipe for muffin-style gluten free pizza bites here on the blog, which is formed during a muffin tin. That’s the recipe to settle on if you’re not curious about rolling out dough. No shame therein game!

Resist the urge to overfill the rolls. If you stuff them too full with sauce, it'll leak everywhere. If you set in an excessive amount of cheese, an equivalent thing with happen. The leaked cheese remains delicious because it bakes on the pan, but the rolls are going to be empty!

You can use shredded cheese rather than diced cheese, but I find that shredded cheese is harder to stay in situ during filling and shaping. You get more density of cheese within the center of the roll when it’s diced.

Be sure you slice those two vents within the top of every roll before baking. The rolls brag nicely within the oven, and therefore the steam will find an area to flee on its own if you don’t provide an exit.

INGREDIENTS:

1 recipe Weight Watchers-style Pizza Dough
4 ounces low-moisture mozzarella cheese, diced
1/2 cup (4 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce), plus more for serving
Heavy whipping cream, for brushing

INSTRUCTIONS:

Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Prepare the pizza dough as directed without shaping it. Sprinkle a flat work surface lightly with gluten free flour, place the dough on top of it, and sprinkle it again lightly. Roll out the dough into a large rectangle that is about 1/4-inch thick. Fold the dough over on itself at least once and roll it again, to ensure you’re working with a smooth dough. With a pastry wheel, pizza wheel or sharp knife, slice the rolled-out dough into rectangles about 2 1/2-inches long x 1 1/2-inches wide. Gather and reroll scraps as necessary.
Working with each miniature rectangle at a time, roll it out again along its length until it’s a bit thinner. Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare. Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill. Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal. Place the filled and shaped dough on the prepared baking sheet about 1-inch apart. Using the same pastry wheel, pizza wheel or sharp knife, slice two vents through the top layer of dough in each pizza roll. Using a pastry brush, brush each roll generously with the cream.
Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until the cheese is bubbling and the pizza rolls are uniformly golden brown all over. Serve warm. This recipe can be easily doubled for a crowd. The rolls can also be wrapped tightly in a freezer-safe wrap, and frozen until ready to use. Defrost in the microwave or in a toaster oven until warmed throughout.