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.
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.