Crescentine are fried rectangles of dough that are popular in Bologna. They are often topped with cheese and prosciutto
Sift the flour into a small volcano shape. In the center pour yeast, salt, oil, vinegar, milk and water
Knead the mixture until dough is smooth
Shape dough into small balls about 2.5 oz each ( 70 gr.). Allow to rest for about one hour
After it has risen, roll the balls with a rolling pin 3-4 mm high (1/8 of an inch).
Cut in squares or rectangles and fry the pieces a few at a time in lard or peanut oil.Drain on paper towel.
Serve hot, accompanied with cold cuts and cheeses.