No longer a casualty of your gluten free lifestyle! Pizza Rolls are back, baby! Our family used to love these little gluten-filled gems – they were a snacking go-to back in the day because they were convenient and tasty. Because I haven’t had them in maybe a decade, I started getting that craving for an off limits food experience that couldn’t ever happen. You know how that goes, right? So I went to work on making these. The main flour used is cassava flour, and it is readily available in many healthy grocery stores or online. It’s really a great flour to have on hand if you’re gluten free and grain free.
The dough is crispy, the insides are almost a direct hit on the flavor of those Totino’s rolls (but probably healthier), and the really exciting part? They can be FROZEN and eaten later. The recipe itself is DAIRY FREE, but if you are a cheese lover and dairy isn’t a problem, you can substitute real cheese (HAHA that’s actually kind of funny…converting a dairy free recipe to dairy – what is this world coming to??!!). VEGETARIAN? No problem, just omit the pepperoni.
Gluten Free Pizza Rolls (Pepperoni or Cheese)
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
Warning! HOT OIL is used to make these! Although this recipe can be considered "KID FRIENDLY," that term applies to the finished product only. Use extreme care and please supervise/assist/protect kids and/or others. Be careful no matter what your age!
For the Filling:
- 1/8 teaspoon Salt
- 3/4 teaspoon Garlic Powder
- 3/4 teaspoon Onion Powder
- 3/4 teaspoon Oregano
- 1/4 teaspoon Crushed Red Pepper Flakes (or more if you like spicy)
- 3 Tablespoons Tomato Paste
- 3 Tablespoons Olive Oil
- 3 Tablespoons Nutritional Yeast (or grated parmesan)
- 1/4 Cup Finely Chopped Pepperoni (or shredded mozzarella)
For the Wrapper:
- 1/2 Cup Cassava Flour
- 1/4 Cup Tapioca Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cream of TarTar
- 1/4 teaspoon Salt
- 2 Tablespoons Olive Oil
- 3 Egg Whites (measure it out to be 6 Tablespoons)
- 2 Tablespoons Water
- Mix all of the filling ingredients and set aside.
- Mix all of the dry ingredients for the wrapper together then all the remaining ingredients and stir until a ball forms.
- Let the dough sit for a moment (cassava flour has a little absorbing to do), then knead it in your hands to form a smooth ball. Divide dough into six pieces.
- Make the wrapper (if you prefer a visual guide, view it in the webpage, or click HERE for the guide) .
- Place one of the dough pieces between two pieces of parchment and press in a tortilla press or roll out to 5 " round. Peel back the top sheet of parchment and set aside.
- Cut the dough into a 4" x3" rectangle and set the scraps aside.
- Now cut the rectangle down the middle, the longer way, so you have 2 pieces of dough measuring 4" x 1 1/2"
- Place about one teaspoon of filling in the middle of each piece of dough.
- Now either fold the dough over or bring it up from the sides to join the 1 1/2" side and gently press the top edge to seal.
- Peel back the top part of the paper and gently press between the rolls to seal the inside edges, then repeat to seal the outside edges.
- Heat 1/2 inch of oil in a frying pan. Use caution - the oil's gonna be hot!
- Slowly and gently peel the rolls off of the paper one by one and carefully place in the oil.
- Cook for about one minute, until it's golden, then gently and slowly flip (tongs work well here) and cook the other side, also for about a minute, until golden.
- Remove from oil, place on some paper towels and allow to cool down for a few minutes.
- Repeat the process until you run out of dough and filling.
- If you're not going to serve all of them at one time, place the COOKED rolls in a freezer bag - When ready to eat them, place them on a baking sheet and bake at 325 degrees F for about 15-20 minutes until hot.
Using a tortilla press makes the job quick and easy - and it presses the dough to an all around even thickness. I use a tortilla press to make lots of stuff, like ravioli and wraps, so check out my other recipes to get a lot of use out of it if you get one!