GlutenFree

Quick Hot Pockets, Strudel or Turnovers
We use Gluten Free Pantry Favorite Sandwich Bread dough for many purposes. We particularly like to press the dough out (made according to package directions) between two layers of lightly oiled plastic wrap and fill it in many ways. For campers at Camp Celiac, we made a Giant Broccoli, Ham and Cheddar Turnover and an Apple Strudel.
 
Giant Broccoli, Ham and Cheddar Turnover
Preheat oven to 350 degrees.
Prepare dough by beating liquids, mix and yeast together for 3 minutes.
Roll out half the dough between two layers of oiled plastic until the dough measures about 16 inches in length by 10 inches in width. Make filling of 1 cup each of ¼ inch cubed ham or turkey and cheddar cheese. Microwave 2 cups of frozen, chopped broccoli for 2 minutes.
Drain and add to mixture above. Add salt, pepper, basil or oregano to taste.
Spread mixture evenly over the center of the dough and fold top over mixture. Seal edges.
Use the ends of the plastic wrap to help flip the turnover onto a cookie sheet that has been lined with parchment. Bake 20-25 minutes or until golden brown. Slice in 1-inch strips and enjoy.
 
Giant Apple Turnover
Prepare dough as above. Spread with 1 can of Comstock apple filling. Sprinkle with toasted almonds, if desired. Fold over dough or roll in jelly roll fashion. Bake as above. Sprinkle with confectioner’s sugar and serve.


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