For whatever reason, pizza dough seems to translate perfectly in the gluten free world. I’ve tried a variety of different mixes, as well as homemade versions and never been disappointed.
Recently I decided to try some thing new with my mix: pepperoni rolls. There is a very large Italian population where I live, and pepperoni rolls are the #1 snack, appetizer, food choice for any occasion.
Personally, I had never even heard of a pepperoni roll before moving here. Seriously, I lived 30 minutes away from Mexico’s border so Italian really isn’t my thing, BUT I can explain to you at least 5 different dishes that use maseca! Anyway…. I was feeling left out, with the whole no gluten thing, so I decided to use my mix for pepperoni rolls.
What you need:
-your fave gfree pizza mix
– whatever you mix requires [usually an egg, warm water, etc.]
-marinara [*optional: for dipping]
[Note: a good wine paring for this recipe is your favorite Chianti. I had mentioned I was going to start tasting new wines, and chianti pairs perfectly with pepperoni rolls!]
Preheat your oven based on the box instructions on your mix. Prepare your dough according to the box’s instructions also, then dust a surface to roll your dough out on with gfree flour or remaining pizza mix. Dust a rolling pin as well and rollout into a thing rectangle [as thin as you possibly can while still being able to lift the dough up and not have it break]. Starting at one end, make a line of pepperoni and cheese, then fold the toppings and dough onto itself [creating a sort of pocket:]
Repeat this process multiple times, until all of the dough is rolled into one big spiral, with the toppings inside. Place the roll on a cookie sheet that has been sprayed with olive oil, Brush your roll with olive oil and sprinkle oregano on top of your pepperoni roll and bake in the oven. I think my roll took around 30 minutes, but check yours every 10 minutes until the roll is golden brown, but not too crunchy or burned! Enjoy.