Gluten Free Rosette Puffs (Salami or Pepperoni)

Ingredients:

• 1/4 recipe of Gluten Free Puff Pastry or 1/2 recipe Gluten Free Pizza Dough or 1 recipe Fluffy Gluten Free Biscuits Recipe
• 40 slices thinly sliced gluten free salami or pepperoni, (or 20 cut in half if they're large) (Applegate)
• scallions (green onion), for garnish (optional)
• 1 recipe [Gluten Free Pizza Sauce| or sauce of choice, for dipping (optional)

Instructions:

1. Read this entire recipe prior to making the rosettes. It will help you determine to how wide and long you need to roll out the dough. The size will depend on the size of your salami or pepperoni.
2. Line a baking sheet with parchment paper.
3. Make the dough as instructed in one of the above dough recipes. Roll the dough out into strips half the width of your meat (salami or pepperoni). Have the sliced meat nearby.
4. Preheat oven to 400°F for puff pastry, 500°F for pizza dough, and 425°F for biscuits.
5. Roll up a slice of meat as shown in the photo to make the center of the rosette. Place the rolled up meat on the narrowest edge of one of your rectangular dough pieces; begin to roll it up. Before rolling up the entire dough, place two pieces of meat halfway overlapping each other next to the meat that you just rolled; roll it up in the dough. Place another two pieces of meat halfway overlapping each on the remaining dough and finish rolling up the dough.
6. Transfer to the prepared baking sheet. Bake until lightly golden brown (about 18 - 20 minutes for puff pastry, 10 minutes for pizza, and 12 - 15 minutes for biscuit dough.
7. Remove from oven, Transfer to a cooling rack, allow to cool until you can touch them comfortably and serve immediately. The fat from the meat should make them moist enough to eat plain, but pizza sauce is a nice compliment.

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