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Recipe by Giorgia Paino on InstagramAdded 2 November 2026.

10 minutes to prep, 13 to cook. Crispy, cheese‑filled bread pockets that taste like bite‑size pizza. The simple cornflake coating adds a satisfying crunch while the melty cheese and tomato keep them flavorful and comforting.

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Method

  1. Roll out each bread slice with a rolling pin and cut a circle using a cup.

    Kitchen notes · Added by ReelsMeals: Bread is thin and pliable after rolling. Use a cup or round cutter for even circles.

  2. Place a spoonful of tomato passata and a slice of provolone or mozzarella on the bread circle.

    Kitchen notes · Added by ReelsMeals: Filling is centred on each bread circle. Do not overfill to avoid leakage.

  3. Fold the bread over the filling and seal the edges by pressing with the tines of a fork.

    Kitchen notes · Added by ReelsMeals: Edges are firmly sealed with fork marks. Press all around to prevent opening during cooking.

  4. In a bowl, whisk the egg together with a splash of milk.

    Kitchen notes · Added by ReelsMeals: Egg and milk are fully combined. Whisk until smooth and slightly frothy.

  5. Dip each filled bread pocket into the egg mixture, then coat with crushed cornflakes.

    Kitchen notes · Added by ReelsMeals: Each pocket is evenly coated with egg mixture and crumbs. Shake off excess coating before cooking.

  6. Cook the coated pockets in an air fryer or bake in a 350°F oven for 13 minutes, or pan‑fry in a thin layer of olive oil until golden brown.

    Kitchen notes · Added by ReelsMeals: Pockets are golden brown and crisp. Flip halfway if pan-frying for even colour.

Tips while you cook

Seal edges firmly
Press the pocket edges with a fork before dipping.
Egg‑milk wash first
Whisk the egg with a splash of milk before coating.
Cook to golden brown
Air‑fry or bake at 180 °C for 13 minutes until the coating is golden and crisp.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Giorgia Paino made this.

The recipe comes from Giorgia Paino’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Giorgia Paino and want this changed? Email [email protected].

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