Gluten Free Broccoli Rollups

For a great alternative to a Hot Pocket, these broccoli and cheddar roll-ups are easy for travel, filling for lunch, and versatile for health benefits. Although it may be more convenient to pick up a roll of Pillsbury Crescent Rolls, the benefits of preparing your own, gluten-free pizza dough.

You can find the original version of this recipe on The Minimalist Baker website:

INGREDIENTS

• 3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp sugar, divided
• 1 Tbsp yeast
• 1 1/4 cup warm water, divided
• 1 Tbsp olive oil
• 1/2 cup lemon/lime soda
• 1/2 cup Greek yogurt
• 1/4 cup fresh organic chopped oregano

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a small bowl, combine yeast and 3/4 cup warm water - about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.

INGREDIENTS

• 6 oz. broccoli crowns, thinly sliced (about 2 1/4 cups)
• 1/2 medium onion, thinly sliced
• 1/4 c. fresh flat-leaf parsley
• 2 tbsp. olive oil
• Kosher salt
• Pepper
• 6 oz. extra-sharp Cheddar, coarsely grated
• Flour, for the work surface
• 1 lb. pizza dough, thawed if frozen
• 2 tbsp. Dijon mustard
• Green salad, for serving

DIRECTIONS

1. Heat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the broccoli, onion, parsley, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Fold in the cheese.
3. On a lightly floured work surface, shape the pizza dough into a 14-inch circle, spread with the mustard and cut into 8 triangles. Divide the broccoli mixture among the triangles (about 1/3 cup per triangle). Starting at the wide end, roll dough around the filling.
4. Transfer rollups to the prepared baking sheet, brush with the remaining tablespoon oil and bake until golden brown, 20 to 22 minutes. Serve with a salad, if desired.