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Crescione with Beet Greens Recipe

Crescione with Beet Greens Recipe

Photographs : Alberto Rossi

Crescione with Beet Greens Recipe


  • 4 cups (500 g) all-purpose flour or cake flour
  • 1/2 cup (125 ml) lukewarm milk
  • 1 large egg
  • 22/oz. (75 g) lard or bacon fat, softened
  • 1 tbsp. (15 g) baking powder
  • 12/3 tsp. (10 g) salt


  • 1 lb. (500 g) beet greens
  • 1 oz. (30 g) Parmigiano-Reggiano cheese
  • 7/oz. (25 g) lard or bacon fat, softened
  • 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
  • 1 clove garlic
  • Salt and pepper to taste

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Add the milk, egg, baking powder, lard, and salt to the well and mix to blend. Gradually blend into the flour, and then begin to knead. Continue kneading the dough until smooth and elastic.
  2. Cover the dough with a kitchen towel and let rest for at least 1 hour. Prepare the beet greens; cut, wash, drain and sauté them in a pan with the lard or bacon fat (or olive oil) and garlic. Add salt and pepper. Cook for 5 minutes.
  3. Discard garlic. Let the greens cool, chop them coarsely and mix in the Parmigiano-Reggiano.
  4. Divide the dough into small loves, of 5 oz. (150 grams) each. Roll them out into discs of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Put some of the cooked greens in the middle of each disc, fold in half and seal the edges.
  5. Cook the crescioni on a greased griddle or in a nonstick pan over high heat for 4 minutes on each side, or until golden brown and the cheese has melted.

Preparation time : 30 minutes
Rising time : 1 hour
Cooking time : 8 minutes
Difficulty : medium

4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Vegetable Calzone Recipe”