Calzone stuffed with vegetables
Instructions
You soften the raisins in a bowl with warm water.
Clean and wash the spinach, drain thoroughly and dry with a cloth.
Cut them into strips by removing the hard part of the stems.
Drain and squeeze the raisins and coarsely chopped chilli.
In a bowl put the chard, raisins, a pinch of salt and pepper, sprinkled with olive oil and stir to mix everything.
On a pastry Board or on a work surface, place the flour, a pinch of salt, bread dough and two tablespoons of oil and knead with your hands pouring so much warm water just enough to get a fairly soft dough.
Knead dough vigorously for a few minutes, then with a lightly floured rolling pin roll out the pastry into a thin disk.
Oiled a baking plate and turn the oven to 1700.
Roll out half of dough on the plate and pour over the stuffing to spinach.
Spread the filling with a wooden spoon and cover with the other half of the dough carefully sealing edges.
Lightly grease the surface of calzone and cook in the oven for 30 minutes.
Ingredients and dosing for 6 persons
- 300 g of white flour
- 50 G = = Bread Dough
- 1000 g of beets
- 1 handful of sultanas
- 1 spicy chili
- Olive oil
- Salt