Ingredients
- 7 ½ oz Fontina cheese, coarsely grated on a box grater (4 cups)
- 3 tbsp unsalted butter, at room temperature
- 1 tbsp extra-virgin olive oil
- 1 ½ oz pepperoni, coarsely grated on a box grater (⅓ cup)
- 1 tsp kosher salt
- 1 ½ tsp dried oregano
- 1 tsp granulated garlic
- 1 c all-purpose flour
- 3 tbsp ice water
- ½ c finely grated Parmigiano-Reggiano cheese
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