1 cup Wheat-Free Market All-Purpose Baking Mix
1 tablespoon Italian seasoning (divided)
1/8 teaspoon sea salt
1 large egg
2 tablespoons unsalted butter (or light olive oil), room temperature
1 tablespoon sour cream
2 oz. pepperoni
3 oz. mozzarella cheese, shredded
Extra Wheat-Free Market All-Purpose Baking Mix for your work surface
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl blend the baking mix, ½ tablespoon of Italian seasoning, salt, egg, butter and sour cream. Mix well and allow dough to set for 2 minutes.
To roll out the dough, place a sheet of parchment or wax paper on your work surface. Sprinkle 1 tablespoon of Wheat-Free Market All-Purpose Baking Mix on the work surface then place the dough in the center. Sprinkle the dough with another ½ tablespoon of the baking mix. Top the dough with a sheet of plastic wrap and roll the dough out to an approximate 9X6 inch rectangle. Carefully remove the plastic wrap and top the dough with the pepperoni then cheese, being sure both are spread out evenly. Finally top with the remaining ½ tablespoon of Italian seasoning.
CAREFULLY begin to roll the bread up starting on the shortest side. If the dough is sticking, use your fingers to carefully help release the dough. Place the pizza roll seam side up on the prepared cookie sheet.
Bake for 25 minutes or until golden brown.
Using a serrated knife, cut roll into pieces and serve with your favorite marinara sauce.