Hot Pocket!  I loved eating those meals wrapped in one on busy days…heck any day.  I bought them by the case at wholesale for many years.  So convenient and I loved the self contained meal, bite after bite.

They were also a favorite treat on Super Bowl Sunday.  This year for Super Bowl Sunday Hunni and I had made our own since the company hasn’t joined the gluten-free bandwagon.  Honestly I’m glad because these turned out better.

It all starts with a gluten-free master dough I use for many recipes. Adapted from Living Without Magazine.

Gluten-free Master Dough

Prep time: 60 minutes

Ingredients

• 2 1/2 cup gluten-free flour [I used King Arthur Flour]
• 1/2 cup millet flour (or other high fiber flour)
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 2 teaspoon rosemary, dry
• 5 teaspoons dry yeast
• 1 1/3 cups warm water
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon cider vinegar

Instructions

Using the mixer with a paddle attachment on low, combine the gluten-free flour, millet flour, xanthum gum, salt, and rosemary. Add the yeast to the top of the flour mixture but do not mix in.

In a separate bowl combine the water, oil, honey and vinegar.  Pour it on top of the dry ingredients.  Mix on medium high speed using paddle for 3 to 5 min, until thick. 

DO NOT OVER MIX!  The dough will become tough.

Cover with a dry dish towel and sit in a warm place for 30 minutes. 

This dough can be made up to 5 days in advance.  If not using immediately; cover tightly in plastic wrap and story in the fridge until ready for use.

Gluten Free Pizza Pockets

Makes 4                Cook time: 30-40 minutes

Ingredients

• Master dough, slightly chilled [see above]
• 1/2 cup tomato/pasta sauce
• 1 cup Daiya Cheese [or cheese of choice]
• Other fillings of choice (I used black olives and onions)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

Instructions

1. Preheat oven to 375 degree.  Line a cookie sheet or pizza pan with parchment paper.
2. Divide dough into four even balls.  Oil hands, to prevent sticking, and press the dough into a circle.  Place on the parchment lined cookie sheet.
3. Starting in the center of each dough circle spread a small amount of tomato sauce being sure to leave approximately 1/4 inch on the edge clear for sealing.  Layer with cheese and other toppings.
4. To seal, pull sides together and pinch closed.  Completely seal pinching along the edge.  Repeat with all pizza pockets.
5. Using and oil mister or pastry brush, cover the outside with olive oil to help with browning.
6. Lightly sprinkle each pocket with salt, oregano and basil. 
7. Bake for 30 to 40 minutes, until dough is cooked through and cheese is melted. Cooking times vary based on temperature of dough and oven.
8. Enjoy!