Crescioni

Dough

• 75 g lard or butter or olive oil

• 2 g Baking soda

• 200 ml milk

• 6 g salt

• 500 g flour
  

Filling

• 400 g potato

• Pinch of salt

• 200 g minced meat

• black pepper
  

1. Dissolve the salt in warm water, add the sifted flour, baking soda and lard (butter or olive oil) and knead the dough. Form a ball and place it in a bowl covered with cling film at least for 30 minutes.

2. Boil, peel, and mash the potatoes. In a frying pan, fry the minced meat with a drizzle of oil and salt. Once the potatoes are cooked, mix the filling ingredients together and set aside.

3. Divide the dough into 8-9 balls. Flatten the dough balls with the rolling pin, placing the filling on one half of the disc, being careful to leave at least 1 cm from the edge. Pinch the crescioni with the fingers first, then with the fork, creating a mini pocket pizza.  

4. Cook crescioni in a previously heated non-stick pan for a few minutes on each side. 

Crescioni