Ingredients for 6 servings:
350gr bread dough already yeasted
1kg Belgian endive or chard
1 handful black pitted olives
Red hot pepper powder
Olive oil
Salt

Preparation:
Rinse and drain Belgian endive or chard, slice and in a medium bowl combine with olives and pepper powder.

Dress with salt and 3-4 tbs olive oil.

Divide bread dough in 6 parts, roll up in thin oval shapes and place in greased pan.

Spoon prepared vegetables onto half of each oval to within 1 cm of edges. Fold dough oval in half over filling and seal edges by pressing with fingertips.

Brush tops with oil and bake in preheated 230°C oven for 30 minutes.

Serve warm.