2cupsgluten free flour{Pamela's "Bread Mix" or "Artisan Blend" and "Better Batter" are good options}
1cuphot water{may not need entire cup}
1tbspsalt
Filling
1 1/2cupsMozzarella cheese,finely shredded
8ozmini pepperonis
halfgreen pepper,finely minced
1/4cupfresh mushrooms,finely minced
14ozpizza sauce
Additional
extra flour for rolling out dough
oil, to coat rolls
Instructions
Preheat oven to 400 degrees
Blend the flour and salt in a medium bowl. Add water slowly until dough is only slightly sticky {different gluten free flours will take varying amounts of water - may not need full cup}
Allow the dough to rest for at least 10 minutes
After adding flour to surface of counter, knead enough extra flour into the dough to make it smooth and non-sticky
Roll dough out to a thickness of 1/8 inch, then use a pizza cutter to cut a grid of 1.5"x3" {approx.} rectangles
Next, combine the filling ingredients
Place a teaspoon of filling in center of each egg roll and moisten all sides with a little water. {Though it might seem tempting, don't over-stuff!}
Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Press edges lightly to seal
Add rolls to baking sheet then use a basting brush to coat with a small amount of oil
Bake at 400 degrees for 10-15 minutes or until browned and crispy
Notes
Once baked, these rolls can be frozen and reheated at a later time!