Gluten Free Pizza Rolls | the perfect party food or snack
1 recipe Weight Watchers-style Pizza Dough
4 ounces low-moisture mozzarella cheese, diced
1/2 cup (4 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce), plus more for serving
Heavy whipping cream, for brushing
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Prepare the pizza dough as directed without shaping it. Sprinkle a flat work surface lightly with gluten free flour, place the dough on top of it, and sprinkle it again lightly. Roll out the dough into a large rectangle that is about 1/4-inch thick. Fold the dough over on itself at least once and roll it again, to ensure you’re working with a smooth dough. With a pastry wheel, pizza wheel or sharp knife, slice the rolled-out dough into rectangles about 2 1/2-inches long x 1 1/2-inches wide. Gather and reroll scraps as necessary.
Working with each miniature rectangle at a time, roll it out again along its length until it’s a bit thinner. Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare. Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill. Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal. Place the filled and shaped dough on the prepared baking sheet about 1-inch apart. Using the same pastry wheel, pizza wheel or sharp knife, slice two vents through the top layer of dough in each pizza roll. Using a pastry brush, brush each roll generously with the cream.
Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until the cheese is bubbling and the pizza rolls are uniformly golden brown all over. Serve warm. This recipe can be easily doubled for a crowd. The rolls can also be wrapped tightly in a freezer-safe wrap, and frozen until ready to use. Defrost in the microwave or in a toaster oven until warmed throughout.
Originally published on the blog in 2013. Recipe updated to use a different pizza dough; photos, video all new.