SAVORY STUFFED SOFFICIONE with Mortadella and Provola, soft and delicious, perfect for dinner, great also for a takeaway lunch, made in a few minutes with cooked water dough.
I needed an idea for dinner, something tasty but different from the usual dishes. I didn’t want the classic individual sofficini, so I thought: “Why not prepare a giant one, a savory stuffed sofficione to cut into slices?” Result? A resounding success! Soft, cheesy, perfect to bring to the table as a main dish or even to pack in a container for an outdoor lunch.
If you’re looking for a dish that combines the simplicity of homemade sofficini with the deliciousness of a stuffed savory pie, the sofficione is the answer. With a simple water-based dough, prepared in no time, it wins everyone over at the first bite with a simple filling of mortadella and provola.
The sofficione can be baked in the oven (or air fryer if you want an even lighter version). This makes it a great alternative to classic rustic pizzas or savory pies, but with the added bonus of being crispy on the outside and soft on the inside.
The beauty is that you don’t need to be an expert cook: just a simple dough, a few ingredients, and a cheesy filling to get a result that makes a statement on the table.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven, Stove, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups flour (use your usual one)
- 2 cups water
- 2 teaspoons salt
- 1 tablespoon butter
- 10.5 oz provola
- 10.5 oz mortadella
Steps
P.S. I recommend baking it in the oven, it’s more manageable due to its size. It might always have a “raw dough” appearance even if it’s not, so if you don’t like it, roll the dough very thin.
Place water, butter, and salt in a saucepan on the stove and bring almost to a boil.
Remove from the stove and add the flour, mix and pour the dough onto a work surface.
Work the dough until it becomes smooth, it’s a bit hot but it cools down as you work it, it only takes a few minutes.
Divide it into two parts or 4 if you prefer, and roll out like a pizza.
Fill only half of the disk with slices of provola and mortadella, then fold the other half over the filling and seal the edges.
Brush both sides with beaten egg and sprinkle with breadcrumbs.
Heat oil in a pan and cook, turning it for about 10 minutes in total, until it’s golden brown.
Alternatively, you can bake at 350°F for about twenty minutes or air fry at 350°F for about 8 minutes, turning it.
Bon appétit
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SAVORY STUFFED SOFFICIONE with Mortadella and Provola
Why choose the stuffed sofficione?
It’s quicker than the classic fried sofficini and doesn’t require a thousand steps.
It’s a soft and delicious savory dish that appeals to both adults and children.
You can fill it as you like: ham, mozzarella, spinach, mushrooms, cured meats, or seasonal vegetables.
It’s perfect as a quick dinner, as a main dish, or even for a tasty aperitif cut into wedges.
Stuffing ideas for the savory sofficione
Classic ham and cheese: the kids’ favorite.
Vegetarian with spinach and ricotta.
Indulgent with spicy salami and provola.
Mediterranean with sun-dried tomatoes, olives, and feta.
In short, the sofficione is the perfect recipe when you have guests and want a quick rustic dish that seems planned, but you’ve actually prepared in just a few minutes.
FAQ SAVORY STUFFED SOFFICIONE with Mortadella and Provola
What is the difference between sofficini and sofficione?
Sofficini are small individual packets, while the sofficione is a single large version to cut into slices: same taste, less work.
Can it be made without an oven?
Yes! You can also cook it in a covered pan or in an air fryer, a great quick alternative.
How long does the stuffed sofficione last?
It stays perfect for 2-3 days in the fridge, well covered. Reheat it before serving to regain its softness.
What is the lightest filling for the sofficione?
A mix of vegetables and fresh cheese: tasty but with fewer calories than cured meats and aged cheeses.
