Had a hankering for pizza rolls and I have only seen them in the store twice and never since then… plus it’s still lock down time so made from scratch it is. 🍕

Started with the Gluten Free on a Shoestring pizza dough recipe and needed to add a bit more water.

Ingredients

• 2 cups GF flour
• 1 tbsp. yeast
• 1.5 tsp xantan gum
• 3/4 tsp. kosher salt
• 1 tsp. sugar
• 1/8 cup grated Parmesan cheese
• 1 tbsp. EVOO
• 1 cup warm water

Steps

1. Combine all dry ingredients.
2. Add in the olive oil.
3. #######
4. Let the dough rise for an hour in a lightly oiled bowl covered with plastic wrap at room temperature.
   • • I don’t typically have plastic wrap (since it is a single-use product), so I MacGyver’d some plastic wrap. I cut an old @udisglutenfree bread bag and clipped it closed. 
5. Once it has about doubled in size, about an hour in my case, put it in the fridge for 30 minutes.
6. Then, take little clumps at a time and roll out individual pieces.
7. Take each piece and lay it in each pizza pocket pan and press the sides out. I have done an entire sheet of dough before and that works well if you thin out your dough a bit.
   1. • For the pans themselves, I use these EZ Pocket pans I’ve had for the decade or so, but you can still get them on Amazon.
8. Then, add sauce, mozzarella and pepperoni (or whatever “toppings” you want) on top of the dough.
9. Add another layer of dough to the top and merge it any overlap from the bottom layer.
10. Lightly crimp the edges with a fork. Pierce a row of fork holes in the top of each. This keeps the pockets from exploding.
11. Bakes in the over at 400 degrees for about 20 minutes.
12. Once cooked, let them cool for a few minutes so you don’t live the “I just scalded the top of my mouth on a pizza pocket” mistake of our childhood.

A few quick tips:

• Make the sides on the bottom layer thinner than you make the bottom. This gives you more room for filling and makes putting the top layer on.
• If you find your dough a bit thick, add a little more water before letting it sit to rise.
• Double the dough when you make it and save it for future pizza pocket cravings so you’ll be ready to go in 30 minutes instead of two hours.