Pepperoni-Roll Dip Pie with Stuffed Crust – Garden & Gun

Ingredients

• 1¼ cups unbleached all-purpose flour
• ½ tsp. kosher salt
• 1½ tsp. granulated sugar
• ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
• ½ cup cold water
• 2 tbsp. cider vinegar
• ½ cup ice
• About 6.5 oz. pepperoni (about half a log), cut lengthwise into quarters and then into twelve 1-inch-long pieces
• 8 oz. package cream cheese, softened
• 1 cup shredded low-moisture mozzarella
• ½ cup chopped pepperoni
• ½ cup whole milk
• ¼ cup mayonnaise
• 1 (2.64-oz.) packet McCormick original country gravy mix
• 1 cup marinara sauce (store-bought is fine)
• ¼ cup sliced pepperoni
• Chopped fresh parsley for serving (optional)
• Red pepper flakes for serving (optional)