Crescentina with Prosciutto and Cheese

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 ounces (120g) thinly sliced prosciutto 4 ounces (120g) thinly sliced prosciutto
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese 1/2 cup (50g) grated Parmigiano-Reggiano cheese

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 38g (1g sugar)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add the warm water while stirring, until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and divide it into 4 equal portions.
7. 7.
   Roll out each portion into a thin circle, about 8 inches in diameter.
8. 8.
   Place a quarter of the prosciutto slices on one half of each dough circle.
9. 9.
   Sprinkle the mozzarella and Parmigiano-Reggiano cheeses over the prosciutto.
10. 10.
    Fold the other half of the dough over the filling and press the edges firmly to seal.
11. 11.
    Transfer the crescentinas to a baking sheet lined with parchment paper.
12. 12.
    Brush the tops of the crescentinas with olive oil.
13. 13.
    Bake for 15-20 minutes, or until golden brown and crispy.
14. 14.
    Serve warm and enjoy!

Treat your ingredients with care...

• Prosciutto — Make sure to choose high-quality prosciutto that is thinly sliced for the best flavor and texture.
• Mozzarella cheese — Opt for fresh mozzarella if possible, as it melts beautifully and adds a creamy texture to the filling.
• Parmigiano-Reggiano cheese — Grate the cheese just before using to preserve its nutty flavor and aroma.

Tips & Tricks

• For a twist, add a sprinkle of dried oregano or crushed red pepper flakes to the filling for an extra burst of flavor.
• Serve the Crescentina with a side of marinara sauce for dipping.
• If you prefer a crispier crust, brush the dough with beaten egg before baking.
• Experiment with different cheeses such as fontina or gorgonzola for unique flavor combinations.
• Leftover Crescentina can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Crescentina warm as an appetizer or a light meal. It pairs well with a fresh green salad or a bowl of tomato soup.

Presentation advice

Arrange the Crescentina on a platter, garnished with fresh basil leaves for a pop of color. Cut them into wedges to showcase the beautiful layers of prosciutto and cheese.