• Skip to main content
  • Skip to primary sidebar

Peel with Zeal

menu icon
go to homepage
  • Recipes
  • GF Resources
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About Us
    • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Gluten-Free Appetizers

    Published: Jan 10, 2022 by Jen Wooster

    Gluten-Free Pizza Rolls

    • Share
    • Yummly
    • Email
    Jump to Recipe
    gluten free pizza rolls on a plate
    collage of how to make copycat pizza rolls
    overhead shot of plates with pizza rolls and a side of sauce

    Pizza rolls make the best after-school snack or game day treat. These gluten-free pizza rolls can be frozen and reheated anytime. If you have missed the goodness Totino's pizza rolls and the ease of a Hot Pocket, then this is the recipe for you!

    overhead shot of plates with pizza rolls and a side of sauce

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Because everyone loved our GF pigs-in-a-blanket, we decided to use our popular gluten-free crescent roll dough once again to make a great gluten-free snack.

    If you have food allergies, have Celiac, or eat a gluten-free diet then you probably have been missing pizza in your life.

    Our pizza rolls can be made small like a Totino's Pizza Roll or larger (my preference) to make a Pizza Pocket. Or anywhere in between!

    You can serve with pizza sauce, san marzano marinara, basil pesto, or ranch dressing.

    Why we love this recipe:

    • The dough can be made in advanced and baked as needed
    • Long lasting and they can be frozen once baked for a quick snack
    • Change up the toppings for extra veggies or do ham and cheese
    • Can be made dairy-free

    Jump to:
    • 🧾 Ingredients
    • ⏲️ How to Make Homemade Pizza Rolls
    • 👩🏻‍🍳 Expert Tip
    • 💭 Variations
    • 🌡️ Storage and Reheating
    • 💬 FAQ
    • 📖 Recipe

    🧾 Ingredients

    For full details on the dough, I recommend reading through our full crescent roll post.

    A brief summary is this recipe relies on using 1 to 1 gluten-free flour mix.  I used Bob's Red Mill 1:1 Baking Blend. You should be able to use any 1:1 blend with similar results but I can guarantee lovely rolls with Bob's blend.

    Specialty flours made for GF bread or gluten-free pizza dough resulted in the wraps being too dense and heavy. And my attempt to use gluten-free wontons just causes messes in the oven. You are going to really love this blend.

    You will need the following ingredients for the dough:

    gluten free flour and other crscent roll ingredients portioned out
    • 1:1 Gluten Free Flour Blend
    • Granulated sugar
    • Dry active yeast
    • Baking powder
    • Kosher salt
    • Unsalted butter (it must be cold)
    • Milk
    • Water
    • Egg
    • Xanthan Gum (omit if you blend contains)

    For the gluten-free pizza roll filling, you will need:

    filling ingredients on counter with gf crescent dough
    • Gluten-Free Pepperoni or other filling items like sausage or veggies
    • Pizza Sauce
    • Italian Seasoning or Sesame Seeds (optional)
    • Dipping Sauces

    See the recipe card for quantities.

    ⏲️ How to Make Homemade Pizza Rolls

    The crescent roll recipe takes about 30 minutes of hands-on time with 2 resting periods. While this recipe is easy for beginning bakers, it does require some advanced planning.

    Because these freeze so well I always make a double batch.

    Let's get started!

    Step 1- Rough Cut Dough

    Place all the dry ingredients in the bowl (or food processor) and give it a quick mix. This includes the flour, xanthan gum (if needed), sugar, yeast, salt, and baking powder.

    Next, cut in the butter. I prefer to use a pastry blender or a food processor so that my hands do not warm up and melt the butter.

    Work the butter into the flour until you get small pea-size pieces or even a bit smaller, like the picture below.

    butter being mixed into to pea sized pieces

    Step 2- Form and Rest

    Whisk the egg, milk, and water in a small bowl. Add to the flour and butter mixture. Use a spatula to stir together until a dough forms.

    Form the dough ball into a round disc. Wrap in plastic wrap and store in the fridge for 30 minutes.

    rough puff dough on silpat

    Step 3- Roll and Rest

    Dust your work surface, I prefer to roll out on a Silpat. Roll the dough into a rectangle shape. Fold one-third in and then the other third. Like folding a letter to put into an envelope.

    rough puff pastry dough being folded

    Turn the dough 90 degrees. Roll out into a rectangle again, fold in one third then the other. Turn 90-degrees again. Repeat this process 3 to 4 times until the dough is smooth.

    rough puff pastry dough smoothed out after rolling

    Step 3- Form the Pizza Rolls

    Mix together your sauce cheese, and your favorite pizza toppings. Set aside.

    Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.

    how to fill and form the pizza rolls in 4 steps

    Cut the dough into rectangles. You can do larger, roughly 6 inches x 8 inches, or smaller, about 2 inches x 2 inches, or any size in between. Unlike when making the crescent rolls rerolling the scrap pieces of dough doesn't hurt the pizza pockets.

    Place a heaping tablespoon up to ¼ cup of filling in the middle of the dough, adjusting for the size of your rectangle. Fold over the edges and use a fork to press down, sealing the rolls.

    Place on an ungreased cookie sheet or sheet baking pan. You can also bake on parchment paper.

    Step 5- Bake and Serve

    Make the egg wash by mixing together the egg and water. Sprinkle on the Italian seasoning. Proof the dough for 30 to 60 minutes, the dough should be slightly puffed.

    baked pizza rolls on a baking sheet

    Bake at 375 F degrees for 13 to 15 minutes or until puffed and golden brown. Smaller finger food bites may be done in 10 minutes.

    Allow the pepperoni pizza pockets to cool for a few minutes before consuming. Serve with marinara sauce or your preferred dipping sauce.

    👩🏻‍🍳 Expert Tip

    Don't overfill but also, don't worry if a bit of sauce or cheese oozes out. Allow them to cool for a few minutes and it will come right off (good for snitching a bite!).

    💭 Variations

    Gluten-Free Puff Pastry Pizza Rolls

    If you have visited my site before you may recall I am a huge fan of Schar puff pastry. You can skip the homemade crescent roll dough and use the thawed puff pastry in its place. I recommend making smaller bite-sized rolls rather than larger pizza pockets.

    You will skip the resting period and bake according to the package directions. I do not recommend freezing this variation, they are best consumed immediately.

    Dairy-Free Pizza Rolls

    I recommend using the Earth Balance baking sticks in place of butter and Oatly oat milk in place of the cow's milk. For the cheese, any dairy-free shredded cheese alternative will work but I really like the dairy-free pizza blend from Trader Joe's.

    I have not tested with an egg replacer so I am not sure if they can be successfully made vegan. If you try it, please let me know! There are so many great plant-based sausages available.

    pizza roll cut in half on a plate

    🌡️ Storage and Reheating

    Make the Dough in Advance

    To make the pizza rolls in advance I recommend making them through the second resting period when the dough is folded like a letter. The next day, rest the dough at room temperature for 10 minutes before rolling out and filling the pockets.

    Storing and Freezing

    Leftover cooked pizza rolls should be cooled completely and then should be placed in a sealed container and stored in the fridge for up to 5 days.

    They can also be stored in a plastic freezer bag and frozen for up to 3 months. For deep freezing, I wrap in saran wrap and place in the freezer bag.

    Reheat in the oven at 325 F degrees until warmed through. I do not recommend microwaving as the middle gets too soft while the sealed ends tend to dry out.

    💬 FAQ

    Are Totino's Pizza Rolls gluten free?

    No. All varieties of Totino's rolls contain wheat and are not gluten free.

    Are Hot Pockets gluten free?

    No. All varieties of Hot Pockets branded foods contain wheat and are not gluten free.

    What brands of pizza rolls are gluten free?

    Wholly Veggie, Mikey's, Brazi Bites, and Feel Good Foods all make a version of a gluten-free pizza roll, pocket, or bite. And while they are all convenient and delicious options, they are significantly more expensive than making your own and freezing.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    gluten free pizza rolls on a plate with parsley and pizza sauce

    Gluten-Free Pizza Rolls

    These tasty pizza rolls are the perfect snack or party appetizer. Make them larger like a Hot Pocket or smaller like a Totino's pizza roll.
    Servings: 12 rolls
    Prep: 30 mins
    Cook: 15 mins
    Resting Time 2 hrs
    Total: 2 hrs 45 mins
    5 from 6 votes
    PRINT PIN SAVE

    Equipment

    • Large mixing bowl
    • Sheet pan
    • Parchment Paper
    • Silicone Pastry Brush

    Ingredients
      

    Pizza Roll Dough

    • 2 ½ cups gluten-free flour blend plus more for rolling out the dough
    • ½ teaspoon xanthan gum omit if your flour blend contains
    • 3 tablespoons granulated sugar
    • 2 ¼ teaspoons dry active yeast
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter cold, cut into pieces
    • ½ cup milk
    • ¼ cup water
    • 1 egg
    • 1 egg plus 2 teaspoon water optional for egg wash

    Filling

    • ½ cup tomato sauce plus more for dipping
    • 6 ounces mozzarella cheese
    • ½ cup pepperoni, chopped
    • 3 tablespoons Italian seasoning optional
    Prevent your screen from going dark

    Instructions
     

    • Place the flour, sugar, yeast, baking powder, and salt in a large mixing bowl and whisk to combine. Cut the butter into small pieces and add to the flour mixture. Use a pastry blender (or your hands), to work the butter into the flour until only pea-sized pieces remain. You can also do this step in a food processor.
      2 ½ cups gluten-free flour blend, ½ teaspoon xanthan gum, 3 tablespoons granulated sugar, 2 ¼ teaspoons dry active yeast, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 cup unsalted butter
    • Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Use a spatula to stir together until the dough gathers itself into a ball. You may need to use your hands to finish this step.
      ½ cup milk, ¼ cup water, 1 egg
    • Wrap the dough in plastic wrap and chill in the fridge for at 30 minutes.
    • Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about ½-inch thick. Fold the dough into thirds (see photos in the blog post). Turn 90 degrees, roll, and fold into thirds again.
    • Repeat the folding pattern 3 more times, wrap the dough in plastic wrap, and chill in the fridge for 30 minutes.
    • Divide the dough into 2 equal portions. Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.
    • Cut the dough into rectangles. Larger (6 inches x 8 inches) or smaller (2 inches x 1 inches), or any size in between. Re-rolling scraps of dough.
    • Mix together the tomato sauce, mozzarella, and pepperoni in a small bowl. Place a heaping tablespoon in the middle of the dough, adjusting for the size of your rectangle. Fold over the edges and use a fork to press down, sealing the rolls.
      6 ounces mozzarella cheese, ½ cup pepperoni, chopped, ½ cup tomato sauce
    • Mix together the egg and water. Using a pastry brush gently brush the egg wash over the rolls. This step is optional but helps give a more golden color. Sprinkle the tops with the italian seasoning. Proof (i.e. rest) the rolls somewhere warm for 45 minutes.
      1 egg plus 2 teaspoon water, 3 tablespoons Italian seasoning
    • Preheat the oven to 400 degrees F, then bake the pizza rolls for 13 to 15 minutes or until puffed and golden. Serve with tomato sauce.
    Rate this Recipe

    Notes

    Preparation Notes
    • Instant yeast can be substituted. The rise time will be cut roughly in half. 
    • You need a warm but not hot environment to proof the dough. Turn your oven to 150 F degrees and preheat for 10 minutes. Shut off and crack the door. Proof your dough in the oven. But be sure to take it out before you begin to preheat. 
    • Pizza roll dough can be made 1 day ahead through the second resting phase. Roll out, cut, and proof before baking. 
    • Double-check the package of pepperoni to ensure it is gluten-free.
    • Baked rolls will keep for up to 3 months in the freezer. Reheat in the oven at 325 F degrees.

    Nutrition

    Calories: 321kcal | Carbs: 24g | Protein: 9g | Fat: 22g | Fiber: 4g
    Author: Jen Wooster
    Course:: Appetizer, Snack
    Cuisine: American, Tailgate
    Keyword copycat totinos pizza roll, gluten free hot pocket, gluten free party food, gluten free pizza roll
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Next Recipe

    • Beef nachos on a sheet pan.
      Beef Nachos Supreme
    • Chicken nachos on a plate.
      BBQ Chicken Nachos
    • Charcuterie and cheese skewers in a cup.
      Charcuterie Cups
    • Christmas tree charcuterie board with meats and cheese.
      Christmas Tree Charcuterie Board
    • Share
    • Yummly
    • Email

    Reader Interactions

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Greetings!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

    Subscribe

    Not To Miss Recipes!

    • roasted eggplant on baking sheet
      Easy Oven Roasted Eggplant Slices
    • parmsean roasted zuchhini and yellow squash on a plate.
      Parmesan Roasted Zucchini and Squash
    • christmas cookies decorated with royal icing
      Royal Icing with Meringue Powder
    • Roasted cornish hens on a plate with oranges and herbs.
      Citrus and Herb Cornish Hens

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Terms & Conditions
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates
    • Check out our new Web Stories

    Contact

    • Contact
    • Partnerships

    Copyright © 2023 Peel with Zeal