“Kind-a” Pizza Rolls - Gluten-Free Option

Again, I changed directions mid-stream.  It was supposed to be biscuits today.  Then I remembered some rolls that my good friend Cathy over at The Dutch Bakers Daughter made. Of course, my rolls will never look as good as hers.

AND it’s Super Bowl Sunday!

I have made different flavors or cheese rolls and thought it was time to step it up a bit.  Unfortunately, my dough was a bit soft, so I had to mush it out and scrape it into a roll.  Then I just scooped the ‘rolls’ one by one and shaped with a damp spatula.  So they may not look like much, but they are GOOD!

I guess I am willing to try baking almost anything as the gluten-free version because I like baking before I had to go gluten-free. 

The taste like pepperoni pizza without the sauce.  So serve sauce on the side, if you like.  I like them as is. So there goes the  name “kind-a”



“Kind-a”  Pizza Rolls - GF


Ingredients


Dry Ingredients
1 1/2 cups gluten-free all-purpose Blend
1/4 cups millet flour
1/4 cup garbanzo bean flour
1 tsp ginger powder
1/2 tsp salt
2 tsp sugar,granulated
1 tsp  active dry yeast
1 tsp xanthan gum

Liquids
3/4 cups warm water (100° to 110°)
1/3 tsp Cider Vinegar
1 egg
2 tbsp vegetable oil

Add-ins
1/2 cup shredded cheese, grated parmesan
1 clove garlic clove, minced
1/4 cup roasted red peppers in oil, drained and chopped
1/2 pkg. (3.5 oz.) pepperoni slices, chopped
olive oil for spraying the tops of rolls

Procedure

Chop the garlic, red peppers and pepperoni slices together, mix and set aside
Place all Dry ingredients in a bowl of a stand mixer and beat for 2 minutes
Grease heavy baking pan with shortening. 
Gently spread the dough between parchment paper or cellophane.  Sprinkle and spread the chopped ingredients and the cheese over the dough.



Using the edge of the bottom layer of paper or cellophane begin to roll the dough.  Cut or scoop 12 equal portions onto the prepared baking sheet.



Use a wet spatula with the extra water shaken off to smooth the tops, if needed.



Cover and let rise until doubled, about 45 minutes.



Bake at 375° for 22 to 25 minutes or until lightly browned. Remove to serving plate. Serve hot.



Servings: 12
Yield: 1 dozen

Nutrition Facts
Nutrition (per serving): 151 calories, 7.9g total fat, 2g monounsaturated fat, 1.9g polyunsaturated fat, <1g linoleic acid, 2g saturated fat, 26.9mg cholesterol, 18.2g carbohydrates, 1.9g fiber, 16.3g net carbohydrates, 1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 208.3mg sodium, 45mg potassium, 4.2g protein, 39mg calcium, 186.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 4.1mg vitamin c, 2.4IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 5.2mg phytosterols, 3.6mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.
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