Name: Gluten-Free Pizza Rolls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 14
Ingredients: 150 g butter; 6 dl milk; 1 package dry yeast; 1.5 tbsp psyllium husk; 250 g gluten-free flour mix (jyttemel); 500 g gluten-free flour mix (semper mix); 2 tsp salt; 1 tbsp sugar; 1 tsp baking powder; 2 dl pizza sauce; 150 g cooked ham or turkey cold cut; 300 g grated cheese; 1 tsp pizza seasoning; 1 pcs egg

UntrainedChef

Tips from the kitchen

The psyllium husk needs those 5-10 minutes to fully swell before you add it to the flour. Skip the wait and the dough won't hold together the way it should.
Gluten-free dough is stickier than regular dough. Don't be tempted to add more flour to make it easier to roll out. Lightly oil your hands and the rolling pin instead, and work on a sheet of baking paper.
Cut the log with a sharp knife or unflavored dental floss. A dull knife drags and squashes the rolls flat before they even hit the tray.
They're done when the tops are deep golden and the cheese on any exposed edges has started to brown. Fifteen minutes is a guide, but ovens vary, so check at twelve.
These can be assembled the night before. Roll, fill, cut, place on the tray, cover with cling film, and leave in the fridge overnight. Take them out while the oven preheats, brush with egg, and bake.

Ways to vary it

Swap the ham for pepperoni and add a handful of finely diced red pepper. It gives the filling a bit more bite and works well for older kids or adults.
For a vegetarian version, skip the meat entirely and go heavier on the cheese. A layer of finely sliced mushrooms or some sun-dried tomatoes works well under the cheese.
You can use any pizza sauce you like here, including a simple homemade one. A thin layer of pesto instead of pizza sauce is also worth trying.

Storage & leftovers

These keep well in the fridge for up to 3 days in an airtight container. They freeze well too. Wrap them individually and freeze for up to 2 months. To reheat, put them in the oven at 180 °C for about 10 minutes straight from frozen, or just a few minutes if they've been thawed.