The crescione is a Romagna specialty.
It’s a delicious finger food that resembles a piadina and is filled with various ingredients.
I chose tomato and mozzarella, but you can get creative with whatever you like.
I slightly altered the original recipe which uses lard and used extra virgin olive oil instead.
The term “crescione” derives from the filling used to stuff it: usually aromatic herbs were used but today they are filled with different ingredients: Swiss chard and spinach, pumpkin and potatoes, etc.
I enjoyed them last night for dinner instead of bread.
If I have piqued your curiosity, here’s the recipe 🙂
P.S.: I suggest you also try:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 12 crescioni
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the crescione
- 4 cups All-purpose flour
- 5 tbsps Extra virgin olive oil
- cup Lukewarm water
- 1 pinch Baking soda
- 1 tsp Salt
- 2 Mozzarella
- 7 oz Tomato sauce
- 1 tbsp Extra virgin olive oil
- to taste Oregano
- to taste Salt
Tools
- Bowl
- Small pot
- Crepe pan/skillet
- Fork
- Brush
- Plastic wrap
Preparation of the crescione
Prepare the dough:
Pour the flour and the oil onto the table.
Warm the water for a few seconds and dissolve the salt and baking soda in it.
Pour the water over the flour and the oil.
Knead the dough with your hands to form a ball.
Place it in a bowl, cover it with plastic wrap, and refrigerate for at least half an hour.
Scald the tomato sauce with a tablespoon of oil, salt, and oregano.
Take the dough, divide it into 12 pieces, and roll each piece into a round sheet 8 inches in diameter.Fill half of each crescione with tomato sauce and mozzarella pieces.
Brush the edges with a little water and fold the discs into half-moons.
Seal the edges with the prongs of a fork.
Cook the crescioni on a preheated crepe pan or non-stick skillet for 3-4 minutes per side.
Serve them hot or warm.
They can be stored in the fridge in containers for 1-2 days and heated before serving.
Notes
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