Calzone stuffed with vegetables

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.