Gluten-Free Homemade Pepperoni Roll
Satisfy your snack cravings with these irresistible Gluten-Free Homemade Pepperoni Rolls! This recipe takes a classic favorite and transforms it into a gluten-free delight without sacrificing flavor or texture. Made with gluten-free all-purpose flour, the dough is soft yet sturdy, perfectly wrapping around layers of savory pepperoni and gooey mozzarella cheese. A sprinkle of Parmesan and oregano on top adds a burst of Italian-inspired flavor, while the golden crust forms beautifully in just 25 minutes of baking. Whether you're looking for a crowd-pleasing appetizer, a fun lunch idea, or a game-day snack, these pepperoni rolls are the perfect choice for anyone following a gluten-free lifestyle. Easy to make and packed with cheesy, meaty goodness, they’re best served warm and fresh out of the oven.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 packet Instant yeast
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 Egg
- 30 pieces Pepperoni slices
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Dried oregano
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour and xanthan gum. Stir in the instant yeast, sugar, and salt.
Add warm water, olive oil, and the egg to the dry ingredients. Mix until a smooth dough forms. The dough will be sticky, which is normal for gluten-free recipes.
Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for about 15 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the dough on a floured surface and divide it into 6 even portions. Shape each portion into a small rectangle, about 6x4 inches.
Layer 5 slices of pepperoni and a few tablespoons of shredded mozzarella cheese on each piece of dough.
Roll up the dough tightly from one of the shorter sides, tucking the ends in as you roll, to enclose the filling.
Place the rolled dough seam side down on the prepared baking sheet.
Brush the top of each roll with the egg wash. Sprinkle with grated Parmesan cheese and a pinch of dried oregano for added flavor.
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and the cheese is bubbly.
Allow the rolls to cool for a few minutes before serving. Enjoy them warm for the best experience.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.5 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1143 mg | 88% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
