Sun-Dried Tomato and Pepperoni Rugelach
"Savory treats such as these go so well with holiday cocktails and round out a cookie assortment. See the vegetarian VARIATION, below. Make Ahead: The dough needs to be refrigerated for at least 25 minutes and up to 24 hours. The filling can be refrigerated up to 3 days in advance. The rugelach can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month...."
INGREDIENTS
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8 tablespoons (1 stick) unsalted butter, at a cool room temperature, cut into chunks
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A scant 6 tablespoons (3 ounces) cream cheese, at a cool temperature, cut into chunks
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3/4 teaspoon dried oregano
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1/4 teaspoon baking soda
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1/4 teaspoon garlic salt or onion salt
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1 cup flour, plus 2 tablespoons or more as needed
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1/2 cup freshly grated Parmigiano-Reggiano cheese, plus 3 tablespoons for garnish
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1 large egg
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1 tablespoon water
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1/2 cup drained, chopped oil-packed sun-dried tomatoes
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1/3 cup finely diced pepperoni
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1/4 teaspoon Spanish smoked paprika (pimenton) or sweet paprika
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Water (optional)
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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