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Pepperoni Pizza Rolls


Pepperoni Pizza Rolls



Whole corn tortillas are almost always gluten free, so we use them as a substitute for a lot of things. Using small, soft corn tortillas and cutting them in half after baking, I can get sixteen pizza bites out of this recipe. They make a delicious snack. 



8 corn tortillas
4 oz. mozzarella cheese, thinly sliced into strips
24 pepperoni slices
olive oil
16 toothpicks
1 c. marinara sauce, heated



Place about five strips of the cheese on each tortilla in a thin layer. Place three slices of pepperoni on each tortilla and roll them up carefully so that they will not tear. Secure each roll with two toothpicks and place them on a foil covered cookie sheet. Drizzle all of the rolls with olive oil so that they will brown. Bake the rolls in a three hundred and fifty degree oven for fifteen minutes. When they come out of the oven let the rolls cool for at least ten minutes before removing them from the foil. Cut the rolls in half and serve them with the hot marinara sauce for dipping. Enjoy!




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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!