Gluten Free Pepperoni Rolls Recipe
I love pepperoni rolls. There is a certain type of pepperoni roll that you can get in nearly every store in West Virginia, but nowhere else in the united states. I love the taste of them. I tried and tried to make them exactly like the West Virginia pepperoni rolls but haven't got it perfected yet so here is a creation of my own. More pepperoni and cheese than the West Virginia variety and less bread.
- 1/4 cup soy flour
- 1/4 cup potato flour
- 1/2 cup brown rice flour
- 1/4 cup sweet white sorghum flour
- 1/4 cup quinoa flour
- 1/2 teaspoon salt
- 3 teaspoons xanthan gum
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 cup Crisco vegetable oil
- 5 eggs
- 1/2 cup of water (might not use all of this)
- potato starch (for rolling out the dough in)
- Hormel pepperoni slices(Hormel pepperoni is gluten free)
- shredded italian blend or mozzarella cheese
- I start by putting all the dry ingredients into my stand mixer with dough hooks attached. Let it run on low speed for awhile until the ingredients are thoroughly blended. (I usually turn the mixture with a spatula a few times)
- Meanwhile, crack open the eggs into a separate bowl and remove any shells and the little chicken embryos (they just gross me out). Mix them with a whisk just enough to break the yolks up.
- Once the dry ingredients are thoroughly blended together, shut the mixer off and tilt the mixer out of the bowl. Make a well in the flour, not touching the bottom of the bowl but deep enough to hold the liquid ingredients and eggs. My mixer has adjustable bowl settings so I set it to center of the bowl to start. Dump into the well, the eggs and the 1/4 cup oil. Start the mixer on slow and allow it to mix for a bit. Keep an eye on it and slowly change the bowl settings, gradually allowing the dough hooks to pull in small amounts of flour from the sides of the well. (this takes awhile). Watch it closely.
- When it has become clear to you that the dough hooks have stopped mixing in the dry ingredients (it will become crumbly) begin slowly adding the water, about a tablespoon at a time, until the dough forms back into a ball , you may not need all of the water. Continue to run your mixer kneading the dough while you prepare your workspace.
- I sprinkle out a pile of potato starch in the center of my counter. Take half the dough ball from the mixer and smash it down with the palm of your hand into the pile of potato starch. Flip it over and do it again. Now the dough should be less sticky to your hands. Flip it over again and begin rolling out the dough to the desired thickness (approx. between 1/8 inch and 1/4 inch).
- Using a cookie cutter (I use a large plastic drinking glass) cut the dough into 3" to 4" circles. Lift the circles out and stack by the side while repeating with the remainder of the dough.
- Take each circle (I do 4 at a time) and roll them again into oblong football shapes approximately 6" long and 1/8 inch thick.
- Place the pepperoni slices (about 5 or 6) on the football shaped dough, single layered and slightly overlapping each other. (leave room around the outside edge for sealing the dough together. Sprinkle with cheese.
- Grasp the end of one of the football shaped and pepperoni and cheese covered pieces and roll them up. When reaching the end of the roll, wet the edges with a wet finger and press firmly together. Seal the ends with a wet finger also and pinch together. Repeat with all the dough circles.
- Bake at 350 degrees on a greased cookie sheet for 15 to 30 minutes. Keep a close eye on them to make sure you don't burn them (they should be a golden brown color). Enjoy!
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 53g|
|Recipe makes 12 servings|
|Calories from Fat 74||53%|
|Total Fat 8.32g||10%|
|Saturated Fat 2.44g||10%|
|Trans Fat 1.47g|
|Total Carbs 11.98g||3%|
|Dietary Fiber 0.5g||2%|