Using a knife or a wheel, cut the piadina into 8 equal-sized wedges.

Spread a teaspoon of raspberry jam or other favorite flavor on each wedge, and place a few dark chocolate chips in the center.

Roll each slice starting from the widest side toward the tip, forming small croissants.

Place the croissants on a baking sheet lined with parchment paper, brush them with a little milk to achieve browning while baking, and bake them in a static oven at 180°C for about 15 minutes.

Once baked, let them cool and serve with a dusting of powdered sugar.