Food52, I was intrigued. Cascioni Romganoli is essentially a savory turnover, and turnovers are great for lunch meals or snacking with one hand since the messy filling is neatly contained in a sealed pocket of dough. The author says that her mother would use leftover piadina (a flat bread from Romagna), and stuff them whatever ingredients were on hand to make stuffed dough pockets that are cooked on the griddle.
I wasn't sure whether or not to use the stems of the chard. Since the recipe didn't specify, I went ahead and added the chopped stems to the pot. They tasted fine and all and cooked thoroughly, but the pieces poked through the thinly rolled out dough (should have seen that coming). Next time, I'll keep them out.
The remaining turnovers were individually wrapped in plastic wrap and frozen for another day.