If you’re looking for an original and delicious dinner-saving idea, the Stuffed Piadina Rolls with Pizzaiola are the perfect solution to impress with just a few ingredients. This recipe transforms the classic piadina into a crispy case that encloses a creamy filling made of tomato and melting cheese, recalling all the flavor of pizza but with a twist. Thanks to the dual cooking options, in a pan or in an air fryer, you will achieve perfect browning that will captivate everyone at the first bite, making your Stuffed Piadina Rolls with Pizzaiola the family’s favorite dish.
If you like recipes with piadina try veg piadina, the potato piadina, the piadipizza or the layered piadina.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Stuffed Piadina Rolls with Pizzaiola
- 7 oz tomato sauce
- 1 tbsp chopped celery, carrot, and onion
- 2 tbsp extra virgin olive oil
- to taste salt and chili pepper
- A few leaves basil
- 4 piadine
- 7 oz cheese
- to taste extra virgin olive oil
Steps for Preparing Stuffed Piadina Rolls with Pizzaiola
To start, focus on the aromatic base: in a pan, place the chopped celery, carrot, and onion and gently sauté with a drizzle of extra virgin olive oil. Add the tomato sauce, adjust the salt, and add chili pepper and basil (or oregano). Let it cook over medium heat until the sauce has thickened well: this technical step is crucial to prevent the moisture of the tomato from excessively wetting the piadina during the closure phase, compromising its crispness.
Once the sauce is ready and cooled to a warm temperature, lay the piadine on the work surface. In the center of each piadina, place a couple of tablespoons of thick tomato sauce and add the diced cheese. To achieve the typical packet shape, proceed systematically: first, fold the top and bottom flaps of the piadina towards the center, then overlap the side flaps to meet. Ensure the filling is well sealed inside to avoid any annoying spills of melted cheese during cooking.
For cooking, you have two excellent alternatives depending on the time available. If you choose the pan, heat it slightly and cook the rolls for a few minutes per side, until the surface is golden and the inside cheese is melted. If you prefer the air fryer, place the packets in the basket, brush them with a little extra virgin olive oil, and cook at 356°F for about 10 minutes. Both methods guarantee an irresistible external crispness and a creamy heart.
Serve your Stuffed Piadina Rolls with Pizzaiola hot, to fully enjoy the consistency of the melted cheese. You can accompany them with a fresh seasonal salad or serve them as finger food during an informal aperitif. If you want a more refined aesthetic touch, you can decorate the plate with a few fresh basil leaves or a sprinkle of dried oregano before serving, making the dish even more fragrant and inviting for your guests.
Tips for Perfect Results
Thick Sauce: Make sure the tomato is well thickened. If the sauce is too watery, the piadina will lose its texture and become soft instead of staying crispy.
Cheese Choice: Use cheeses that melt well but don’t release water, like fontal or provolone. If using mozzarella, squeeze it vigorously before dicing.
Flexible Piadina: If the piadine break while closing, heat them for 10 seconds in a hot pan; the heat will immediately make them flexible and easy to shape.
Flexible Piadina: If the piadine break while closing, heat them for 10 seconds in a hot pan; the heat will immediately make them flexible and easy to shape.
Creative Variations
Rich Version: Add some well-dried sautéed mushrooms or artichoke hearts in oil to the filling to transform the rolls into a ‘capricciosa’ version.
Spicy Twist: Add a pinch of freshly chopped chili pepper directly into the sauce sauté for a more pronounced character note.
Whole Grain Alternative: Use whole grain or multigrain piadine for a more rustic result rich in fiber, perfect for those looking for a healthier option.
Storage and Planning
In the Fridge: You can assemble the rolls in advance and store them raw in the fridge for up to 24 hours, covered with plastic wrap.
In the Freezer: These packets can be frozen raw. When needed, place them directly in the oven or air fryer, adding a few minutes to the cooking time.
Reheating: If leftovers remain, reheat them in a pan or air fryer to restore the piadina’s crispness; avoid the microwave.
Now It’s Your Turn!
The Stuffed Piadina Rolls with Pizzaiola are the dinner-saving solution that never disappoints. The simplicity of the ingredients and the speed of preparation make them a real ace up your sleeve in the kitchen. And you, which cheese do you prefer to use for maximum gooeyness? Have you tried air fryer cooking yet? Tell me in the comments and share your favorite variations with our community!
FAQ (Questions and Answers)
Can I use rustic tomato puree?
Yes, rustic tomato puree is great because it’s already thicker and requires shorter thickening times in the pan.
Why does the piadina open during cooking?
Make sure to place the roll with the “seal” side down at the start of cooking, so the heat will immediately seal the flaps.
Which oil is best to use?
Always use high-quality extra virgin olive oil to not overpower the delicate flavors of tomato and basil.
