Gluten-Free Pepperoni Hot Pocket
Satisfy your cravings with these homemade Gluten-Free Pepperoni Hot Pockets—an irresistible twist on a classic comfort food! Built from scratch with a flaky, golden crust made from gluten-free all-purpose flour and xanthan gum, these pockets are packed with gooey mozzarella cheese, bold pepperoni slices, and rich pizza sauce for the perfect balance of flavors. Ready in under an hour, this recipe is ideal for meal prepping or a quick dinner option. Whether you're gluten-sensitive or simply looking to enjoy a healthier version of your favorite snack, these savory hand pies are guaranteed to please. Perfectly portable and bursting with cheesy, pepperoni-filled goodness, they make an excellent grab-and-go treat for kids and adults alike.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter
- 0.5 cup Cold water
- 1 large Egg
- 1 cup Pepperoni slices
- 1 cup Shredded mozzarella cheese
- 0.5 cup Pizza sauce
- 1 for brushing Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Whisk together until fully incorporated.
Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the cold water into the mixture, a few tablespoons at a time, and mix together until a dough forms. The dough should be slightly sticky but manageable.
Dust a clean surface with a bit more gluten-free flour and turn the dough out onto it. Gently roll the dough out to about 1/8-inch thickness.
Cut the dough into 8 equal rectangles. Each rectangle will form one side of a hot pocket.
Lay out 4 of the dough rectangles and spoon about 2 tablespoons of pizza sauce onto each, spreading it evenly but leaving a small border around the edges.
Top each with a few slices of pepperoni and some shredded mozzarella cheese.
Place the remaining dough rectangles over the toppings, and use a fork to crimp the edges together, sealing each pocket tightly.
Brush the tops of each hot pocket with the egg wash to give them a golden finish when baked.
Transfer the hot pockets to the prepared baking sheet and bake for 18-20 minutes, or until the crust is golden brown and crisp.
Allow the hot pockets to cool slightly before serving. Enjoy your homemade gluten-free pepperoni hot pockets!
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 7847 mg | 341% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.6 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 995 mg | 77% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
