Calzone Stuffed With Vegetables

Preparation:

Preparation: Soften the raisins in a bowl with warm water. Peel and wash the beets, drain them carefully and dry them with a cloth. Cut them into strips, eliminating the hard part of the stems. Drain and squeeze the raisins and coarsely crumble the chilli. Put the beets, raisins, a pinch of salt and the chilli pepper in a bowl, drizzle everything with oil and stir to mix everything together. Put the flour, a pinch of salt, the bread dough and two spoonfuls of oil on a pastry board or work surface and mix with your hands, pouring as much warm water as needed to obtain a rather soft dough. Knead it energetically for a few more minutes, then with a lightly floured rolling pin, roll out the dough to form a thin disc. Oil a baking sheet and turn on the oven at 1700. Spread half the disc of dough on the baking sheet and pour over the chard filling. Spread the filling with a wooden spoon and cover with the other half of the disc of dough, carefully sealing the edges. Lightly grease the surface of the calzone and cook in the oven for thirty minutes.