Rustic Light With Turnovers Of Piadina

Rustic Light With Turnovers Of Piadina. You have always loved the cottages? But given their heaviness and the presence of fat puff pastry, you won't have you ever eaten them in peace? Now I think about it I, with my light of piadina turnovers ... a much less calorie delight of classic rustic elements of puff pastry!

The preparation of my rustic light is hardly complex, but I admit it takes a little time to devote to cooking. The nice thing about these turnovers of piadina besides the fact that they have fewer calories, is that you can prepare many, then cooking them to the plate and put them in the freezer, so you have them already beautiful than ready whenever dinner don't have anything ready!

The mixture of my rustic light is the same that I use to prepare the classical piadina light of which I always keep a large stash in the freezer, then when I wanted to prepare a few stocks, always prepare the typical piadina light, both these turnovers of piadina alone 120 calories per piece. The recipe of the Piadina Romagnola ... Light!

What you need to about 25 turnovers of piadina of 7 cm in diameter.
Piadina dough light
For the filling:
Vegetables such as herbs, chard, chicory, spinach (I love those with chicory!)
chicken sausage
mozzarella
tomato sauce
1 pinch of sugar
oregano
oil
Salt
pepe
garlic

How to do ...
To prepare the panzerotti of piadina as first thing you have to prepare the mixture of piadina light. Then knead all ingredients into a smooth and slick. Form small balls of dough, put them in a baking dish, cover with plastic wrap and let rest in refrigerator for 30 minutes.

Meanwhile clean the vegetables, put it to boil in water and once cooked ripassala in a pan with a little oil, garlic and chicken lean sausage crumbled. If you want to prepare the turnovers with tomato and mozzarella with tomato sauce prepared by heat a little olive oil with a clove of garlic chopped finely, then add the tomato sauce, salt and pepper, 1 pinch of sugar and bake. Once ready Add plenty of oregano sauce. Now cut the mozzarella into cubes.

Remove the balls of dough from the fridge, let it sit out fridge another half-hour to soften slightly, then lay the wraps with a rolling pin to a size of 7 cm, then farciscile with sausage and chicory and/or with tomato and mozzarella.

Close the cottages of piadina Crescent, crushed fine edges with a fork and cook on moderate heat plate.

The turnovers they can fill with any ingredient, I I tried them with tomato and mozzarella, chicken and sausage, chicory, but are also excellent with raw Arugula and smoked!

Try these rustics of really delicious flat bread with ingredients that you like ... and let me know how they came out