Gluten-Free Pepperoni Hot Pocket

Indulge in the irresistible flavor of these Gluten-Free Pepperoni Hot Pockets—a wholesome twist on a classic favorite! Featuring a buttery, flaky crust made from scratch with gluten-free all-purpose flour and xanthan gum, these handheld delights are stuffed with zesty pizza sauce, smoky pepperoni slices, and gooey mozzarella cheese. Perfectly golden and crisp thanks to an egg wash finish, they’re baked to perfection in just 20 minutes. Whether you're looking for an effortless lunch, a quick snack, or a kid-friendly dinner option, these homemade hot pockets offer all the satisfaction without the gluten. Simple to make and bursting with cheesy, pepperoni-packed goodness, these pockets are a must-try for pizza lovers seeking a gluten-free comfort food solution.

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Whisk together until fully incorporated.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cut the dough into 8 equal rectangles. Each rectangle will form one side of a hot pocket.

Step 7

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.

Step 8

Top each with a few slices of pepperoni and some shredded mozzarella cheese.

Step 9

Place the remaining dough rectangles over the toppings, and use a fork to crimp the edges together, sealing each pocket tightly.

Step 10

Brush the tops of each hot pocket with the egg wash to give them a golden finish when baked.

Step 11

Transfer the hot pockets to the prepared baking sheet and bake for 18-20 minutes, or until the crust is golden brown and crisp.

Step 12

Allow the hot pockets to cool slightly before serving. Enjoy your homemade gluten-free pepperoni hot pockets!

Nutrition Facts

Serving size	(1044.0g)

Amount per serving	% Daily Value*
Calories	3282.2

Total Fat 215.4g	0%
Saturated Fat 98.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 926.1mg	0%
Sodium 8090.2mg	0%
Total Carbohydrate 245.1g	0%
Dietary Fiber 11.8g	0%
Total Sugars 9.2g
Protein 100.6g	0%

Vitamin D 94.8IU	0%
Calcium 1033.4mg	0%
Iron 9.9mg	0%
Potassium 1634.9mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 12.1%

Carbs: 29.5%