• Take a piece of dough the size of a tennis ball and flatten it with a rolling pin into a flat and round shape.  The thickness of the dough should be no more than 1/4 of an inch.
  
• Fold the dough over itself and close it in the shape of 1/2 moon.
•  Press down the outer edges of the dough to completely seal the Medaglione. With a ravioli cutter, cut the excess dough from all around the Medaglione.
  
• Fry in olive oil till they are golden brown.
  
• Cut open and fill with Prosciutto di Parma, mozzarella, tomatoes and lettuce.

Buon Appetito!