Preheat your oven to 400 degrees.
Spray two sheets of parchment paper with non stick spray.
Lay your gluten free dough on top of one of your sheets. Spray with a little more nonstick spray. Add your other piece of parchment on top.
Roll out your dough into as much of a rectangle as you can. Make it about a 1/4” thick.
Remove your parchment paper from the top.
Using a pizza slicer, clean up your edges making it a true rectangle.
Slice into 8 smaller rectangles, slicing up four times and one straight across.
Seperate the rectangles and add your strawberry preserves to the center of 4 rectangles.
Take the other 4 rectangles and place on top of your strawberry rectangles.
Seal shut around the corners with a fork. A helpful tip is to drag on the edges rather than lifting up as you seal so the dough doesn’t stick. You can also spray some nonstick spray onto your fork.
Transfer your parchment paper onto your baking sheet.
Bake for 30 mins.
Meanwhile, make your icing by mixing your powdered sugar, zest, and water.
Remove from the oven and place onto a wire rack. Let cool for 5 mins.
Spoon icing over top and add your rainbow sprinkles for some fun.
Let icing harden for a few minutes then serve. Enjoy!
