Cascioni Romganoli | How to make Stuffed Cascioni

Cascioni Romganoli from Italy

Cascioni Romganoli is a griddle cooked flatbread stuffed with Swiss Chard, Tomatoes and cheese. Apart from these savoury fillings, one can use sweet fillings like jam or Nutella as well.

These are made with the same dough used for making Piadina, a rustic flatbread from Romagna. Since Cascioni Romganoli is a savoury treat, you can enjoy any time or pack for your lunch or trips.

Since I couldn’t get Swiss Chard locally, I used baby spinach and went with the savoury version of stuffed pockets. When I was picking up some themes at Food52, I came across this recipe and have been ever since wanting to make it.

I have a funny story to share, rather foolish thing when I remember that along with this, I had planned on making Piadina, not knowing that I have already made it with different fillings. I knew I remember Piadina, however, since I was only reading it as Piadina Romagnola, it never struck me and I keep wondering how my search didn’t work properly.

Anyway story is, I made about 8 flatbreads that weekend and I was so happy. Only to burst the bubble later that I had to redo P.

Coming to this recipe, I only made half of the recipe, though I am going to quote the original recipe below, which gives about 10 to 12 medium sized cascioni. My kids enjoyed this flatbread with the cheesy tomato and onion filling.

For A to Z International Flatbreads, I didn’t search for any other C, as I was quite keen on making this dish. If you are interested to know what’s C for Street Food, Check my other space. Cascioni Romganoli from Italy

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi

How to make Cascioni Romganoli

Step by Step Pictures for making Cascioni RomganoliHow to make Cascioni Romganoli 1 How to make Cascioni Romganoli 2 How to make Cascioni Romganoli 3

Cascioni Romganoli | How to make Stuffed Cascioni

Ingredients Needed:

For the dough

4 cups All Purpose Flour
3/4 cup Water warm
3/4 cup Olive oil
1 tsp Baking Soda
1 tsp Salt

For the filling

1 cup Onions, sliced
2 cloves Garlic minced
3 tbsp Olive oil
2 Spinach / Swiss chard washed and chopped
1 cup Mozzarella
2 nos Tomatoes
Salt to Taste

How to make:

For the Dough,

If you are using a food processor, take the flour, baking soda, salt and oil in the bowl fitted with dough hook. Run it at speed 2 for a couple of times. Add water as required to make a smooth uniform dough. Let the dough come together as a ball.
If you are kneading with hands, take all the ingredients except water, in a wide bowl, mix well.
Slowly add warm water and knead to a smooth dough. Knead a couple of times to make sure the dough is soft and smooth.
Cover the dough with a cling film and rest it while you make the fillings.

For the Fillings

Heat a nonstick pan with oil, saute the onions, garlic in olive oil. Add salt and when the onions get cooked well, add the spinach and simmer till the greens wilt. Set it aside.
Grate the mozzarella and keep it aside.

Assembling the Flatbread

On a rolling board or a sheet, have the flour ready and pinch out balls from your rested dough.
Take the first one, cover the rest as you don’t want the dough to dry up, roll out a thin disc measuring about 1/ 8 inch
On the half of the rounds (called the piadine), place the stuffing, leaving half an inch to seal.
Top the cooked filling with tomato slices, mozzarella, and fold the other half over the filling.
Using a fork, seal the sides well.
Heat a griddle or tawa, and transfer to the hot pan and cook on both sides till the flatbread is cooked on both sides.
Serve them cut in half with cream cheese or mayo.

The cooked cascioni can store for up to 2 months. Warm them in Microwave when ready to serve.

Cascioni Romganoli

 

Print Recipe
Cascioni Romganoli | How to make Stuffed Cascioni
Cascioni Romganoli is a griddle cooked flatbread stuffed with Swiss Chard, Tomatoes and cheese. Apart from these savoury fillings, one can use sweet fillings like jam or Nutella as well.
Cascioni Romganoli from Italy
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner
Cuisine Italian
By Cook Method Stovetop
Occasion Everyday Meal
Servings
Ingredients
For the dough
For the filling
Course Dinner
Cuisine Italian
By Cook Method Stovetop
Occasion Everyday Meal
Servings
Ingredients
For the dough
For the filling
Cascioni Romganoli from Italy
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Dough,
  1. If you are using a food processor, take the flour, baking soda, salt and oil in the bowl fitted with dough hook. Run it at speed 2 for a couple of times. Add water as required to make a smooth uniform dough. Let the dough come together as a ball.
  2. If you are kneading with hands, take all the ingredients except water, in a wide bowl, mix well.
  3. Slowly add warm water and knead to a smooth dough. Knead a couple of times to make sure the dough is soft and smooth.
  4. Cover the dough with a cling film and rest it while you make the fillings.
For the Fillings
  1. Heat a nonstick pan with oil, saute the onions, garlic in olive oil. Add salt and when the onions get cooked well, add the spinach and simmer till the greens wilt. Set it aside.
  2. Grate the mozzarella and keep it aside.
Assembling the Flatbread
  1. On a rolling board or a sheet, have the flour ready and pinch out balls from your rested dough.
  2. Take the first one, cover the rest as you don’t want the dough to dry up, roll out a thin disc measuring about 1/ 8 inch
  3. On the half of the rounds (called the piadine), place the stuffing, leaving half an inch to seal.
  4. Top the cooked filling with tomato slices, mozzarella, and fold the other half over the filling.
  5. Using a fork, seal the sides well.
  6. Heat a griddle or tawa, and transfer to the hot pan and cook on both sides till the flatbread is cooked on both sides.
  7. Serve them cut in half with cream cheese or mayo.
Recipe Notes

The cooked cascioni can store for up to 2 months. Warm them in Microwave when ready to serve.

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17 comments

  1. Cascioni romganoli looks delicious and love how simple the recipe is !!! Like this kind of simple cheesy flatbreads recipe, comes handy when you’re busy !!!

  2. Oh now I know this is what you were talking about in the comments .. Thats funny see you have overloaded your mind with recipes it is is hard to remember each and every recipe name .. Looking forward to see what you redo for letter P. Cresicione looks fantastic I love the tomato cheese filling a lot !!

  3. That is one delicious looking stuffed flatbread Valli. I think my kids will love this — bookmarking to try it for them some time soon.
    It must be a little frustrating to redo dishes, but I’m sure you will make another exciting dish for P 🙂

  4. Valli how the superwoman that you are , your brain needs rest ! Seriously ! Ha ha – it is neither foolish not funny but anyone with such a big menu on the blog would forget if a particular recipe has been posted or cooked .
    This flatbread is doable and the way you have explained it sounds so simple and quick , besides being delicious . Your whole series is going to be bookmarked !

  5. Anything with cheese, tomatoes and onions I am all up for it. Love the filling. When you think about out food, pretty much all are intertwined except for few variations right? It’s ok that you forgot P… This is lovely and a perfect lunch box recipe as well.

  6. Piadina is in my to do list as well for a long time. 8 Flatbreads in a week is super efficient valli. Thank God for the kids yhat we have someone to eat all we make. This stuffed crescione looks absolutely fabulous and we would love it.

  7. Srivalli, it happens. We think of something and it sticks in our head. I was paired with someone else in another group that I’m part of and cooked from someone else’s blog, thinking that she was my partner only to realize in the nick of time my mistake. So it was back to the drawing board. This Italian flatbread is very very delicious as I love the combination of chard and mozzerella, onions and tomatoes. One more flatbread to add to my list of must try.

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