Preparation of ingredients:

Preheat the oven to 245°C. Wash and dry the fresh ingredients, peel and finely chop the garlic. Tear the mozzarella into small pieces. Remove the stem of the lasinato and cut it into large pieces.

Make the tomato sauce:

In a medium saucepan, heat 2 tablespoons olive oil. Put half of the garlic and fry for about 30 seconds, then add the tomato paste, season with salt and pepper and leave on the heat for about 2- 4 minutes. Remove from the heat.

Cook and prepare the green leaves:

While preparing the tomato sauce, in another pot, warm 2 tablespoons of olive oil. Put half of the garlic and fry briefly. Add the green chopped leaves, the raisins and 2 tablespoons of water. Season with salt and pepper. Cook for 3-5 minutes stirring occasionally or until the water has evaporated. Drain the leaves very well.

Make the filling:

In a large bowl, mix the vinegar leaves, mozzarella, ricotta cheese, Parmesan and 1/3 of the tomato sauce. Stir to mix well and season with salt and pepper to taste.

Prepare the calzone:

Sprinkle half of the grits on a clean, dry work surface. Place the dough on the floured surface and divide into 3 parts. Roll each portion of dough into a circle about 20 centimetres in diameter. Divide the filling between the three circles and place it in the centre. Bring the two ends of the dough together and press with your fingers to seal it well.

Bake the calzone and serve the dish:

Sprinkle the remaining flour on a dry clean baking sheet. Carefully transfer the finished calzone and brush lightly with olive oil. Bake for 16-18 minutes or until golden brown. Remove from the oven and let stand for about 3 minutes. Cut each of the calzones in half and serve with the remaining tomato sauce on the side.

Enjoy!