1 cup rice cereal squares
1 cup all-purpose flour, plus more for dusting
3 ounces Pecorino Romano cheese
3 ounces Parmesan
6 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup heavy cream, or as needed
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough.
Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes.
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