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Monday, 2 March 2015

Pizza Stuffed Rolls

These are a great and easy thing to whip up for a meal or for made-in-advance lunches!  Everyone around here loves pizza, so this is like pizza in a sandwich!  Make sure you find gluten-free pepperoni, since many are not GF.  Enjoy!
A pizza stuffed roll sliced open so you can see the fillings. Yum!

Pizza Stuffed Rolls
Makes 6 large filled rolls

Line a cookie sheet with parchment paper or silicon mat.  Preheat oven to 350F.

Prepare fillings: 
Have ready:
Spaghetti Sauce
GF pepperoni slices

~12 large slices fresh mozzarella cheese

Mix in a small bowl:
1/4 cup ricotta cheese
1/4 - 1/2 cup diced red bell pepper
salt + pepper
2 Tbsp parmesan cheese (optional)

In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours for a lighter, fluffier roll - I tend to make the lighter, fluffier version):
2 tsp quick-rise yeast
1 tsp salt
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum

1 1/4 cup lukewarm water
1 Tbsp honey (or maple syrup)
1 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar

Beat 3-4 minutes at medium speed.

Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough).  Cut 1/2" off one corner.

Pipe 6 swirls of dough onto parchment-lined or silicon-lined cookie sheet.  Try to use a little less than 1/2 the dough.
Fill each roll with the following, careful to leave a bit of space near the edge of the dough so it will seal properly when you pipe on the top:
Slices of fresh mozzarella
Spoonful of spaghetti sauce
3-4 pieces of GF pepperoni
Spoonful of ricotta cheese mixture

Pipe swirls of dough on top, starting from the outside swirling inward, so you get the best seal.  You can always wet your fingers to smooth any areas if you are worried you left gaps.

Place a cookie sheet upside-down on top of your cookie sheet to cover the rolls as they rise. (Put a bit of plastic wrap around the edges of the pans if they don't fit together well)  Let rise ~45 minutes in a warm location, until puffed up.  Bake at 350F for ~35 minutes, until nicely golden brown.  Cool on wire rack.  Enjoy!!!
Yes, cheese will ooze out of these while they cook, but no worries - they'll be plenty of cheese and delicious flavors still inside! 

I like to make these, slice them in half and freeze them in snack-sized ziploc bags for easy lunches!  They've quickly become a favorite with everyone! 

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