Gluten Free Pepperoni Pizza Hot Pockets

If you grew up eating hot pockets, you know how good they are. That warm, flaky crust with melty cheese and pepperoni inside – it’s hard to beat.

The problem is, most store-bought versions are loaded with gluten. And the gluten free options out there? Let’s just say they don’t always deliver on taste or texture.

So I decided to make my own gluten free pepperoni pizza hot pockets from scratch. And honestly, they turned out better than I expected.

The dough is buttery and flaky, almost like a pastry crust. It holds together really well and gets perfectly golden in the oven.

Inside, you’ve got pizza sauce, melty mozzarella, and pepperoni. Everything you love about pizza, but in a handy pocket you can eat with your hands.

This recipe makes 6 hot pockets, and they’re great for lunch, dinner, or even as a snack. Let me show you how to make them.

Why You’ll Love This Recipe

Crispy Golden Crust – The buttery dough bakes up flaky and golden brown just like a traditional hot pocket.

Melty Cheesy Filling – Every bite is loaded with stretchy mozzarella and savory pepperoni that tastes incredible together.

You Would Never Know It Is Gluten Free – The texture and taste are so spot on that nobody will guess these are made with gluten free flour.

Ingredients

For the Dough

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum (omit if flour blend contains it)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 6 tbsp Cold Unsalted Butter, cubed
• 2 Large Eggs
• 3 tbsp Cold Water

For the Filling

• 1/2 cup Pizza Sauce
• 1 1/2 cups Shredded Mozzarella Cheese
• 24 Slices Pepperoni
• 1/2 tsp Italian Seasoning

For Topping

• 1 Large Egg, beaten (for egg wash)
• 1 tbsp Grated Parmesan Cheese
• 1/2 tsp Italian Seasoning

How to Make

Step 1

In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, salt, and garlic powder. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the eggs and cold water, then stir until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes.

Step 2

Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper.

Step 3

Divide the chilled dough into 6 equal portions. Roll each portion out between two sheets of parchment paper into a rectangle roughly 5 by 7 inches. The dough should be about 1/8 inch thick.

Step 4

Spread about 1 heaping tablespoon of pizza sauce on one half of each dough rectangle, leaving a half-inch border around the edges. Layer 4 pepperoni slices and a generous 1/4 cup of shredded mozzarella on top of the sauce. Sprinkle lightly with italian seasoning.

Step 5

Fold the empty half of the dough over the filling. Press the edges firmly with a fork to seal them completely. Transfer each pocket to the prepared baking sheet.

Step 6

Brush the tops with beaten egg wash. Sprinkle each one with a little grated parmesan and italian seasoning. Use a fork to poke 3 small vent holes in the top of each pocket.

Step 7

Bake for 22 to 25 minutes until the tops are golden brown and the dough is fully cooked through. Let them cool for at least 5 minutes before eating because the filling will be extremely hot.

My Tips

Keep the Butter and Water Really Cold

Cold butter is what makes this dough flaky and easy to work with. If the butter gets warm, it melts into the flour and you end up with a sticky, flat dough that’s hard to roll out and doesn’t puff up nicely in the oven.

Cut the butter into small cubes and keep it in the fridge until the moment you need it. Same with the water – use it straight from the fridge or even toss in an ice cube to keep it cold.

When you work the butter in, you should still see small pea-sized bits of butter in the dough. That’s exactly what you want.

Roll the Dough Between Parchment Paper

Gluten free dough is stickier and more fragile than regular dough. If you try to roll it directly on the counter, even with flour, it’ll stick and tear apart when you try to pick it up.

Rolling it between two sheets of parchment paper fixes that completely. The dough won’t stick, you won’t need to add extra flour (which can make it dry), and you can easily peel the paper off when you’re ready to fill it.

If the dough feels too soft or keeps springing back while rolling, pop it back in the fridge for 10 minutes to firm up again.

Don’t Overfill the Pockets

It’s tempting to stuff as much cheese and pepperoni as you can in there, but overfilling is the number one reason these burst open in the oven. When the cheese melts, it expands and pushes against the sealed edges.

Stick to about 1 heaping tablespoon of sauce and a generous 1/4 cup of cheese per pocket. Also make sure you leave that half-inch border clean around the edges so the dough can actually seal to itself.

A little less filling means pockets that hold together perfectly and don’t leak all over your baking sheet.

More Tasty Recipes

• Gluten Free Pizza Rolls
• Gluten Free Spinach & Cheese Calzones
• Gluten Free Crispy Pizza Crust
• Gluten Free Beef & Cheese Empanadas
• Gluten Free Smash Burger Pizza

FAQ

Can I freeze these gluten free hot pockets for later?

Yes, and they actually freeze really well. After baking, let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.

To reheat, pop them in the oven at 375 degrees F for about 15-20 minutes straight from frozen, or thaw them in the fridge overnight and reheat for about 10 minutes. The oven gives you much better results than the microwave since it keeps the outside nice and crispy.