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

Name: 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)

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An ode to the salty, cheesy, savory flavors of a West Virginia classic

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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)