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–+ servings

Gluten Free Pepperoni Pizza Hot Pockets

These gluten free pepperoni pizza hot pockets are a fun homemade twist on a classic favorite. Golden, cheesy, and perfect for lunch or snack time.
Gluten Free Pepperoni Pizza Hot Pockets
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 pieces
Calories 462 kcal
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Equipment

  • pastry cutter
  • Rolling Pin

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 462kcalCarbohydrates: 43gProtein: 18gFat: 24g
Keyword gluten-free, hot pockets, pepperoni pizza, snack
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