Strawberry Rhubarb Calzone
- 3 pounds fresh rhubarb, sliced into 1-inch pieces
- 2 pints fresh strawberries, thinly sliced
- 1 1/2 cups white sugar
- 1 vanilla bean, split and scraped
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 prepared pizza dough rounds, about 4 ounces each
- 1/2 cup crystal sugar
- 1 tablespoon anise seed
- 1 egg, beaten with splash water
- Add all the filling ingredients to a sauce pot and bring up to a simmer.
- Simmer for 5 minutes and let cool.
- Refrigerate for 20 minutes.
- Preheat oven to 375 degrees F.
- Lightly flour a cutting board and roll out each dough to approximately 8-inches in diameter.
- Sprinkle on sugar and anise seed and gently roll into dough to incorporate.
- Turn over (sugar side down) and fill with 1/2 cup filling, brush sides with egg wash and fold over and seal using pie crust fold.
- Pierce the top with a fork and bake in preheated oven until medium brown.
- Let cool and serve.
fresh rhubarb, fresh strawberries, white sugar, vanilla bean, unsalted butter, allpurpose, dough, crystal sugar, anise seed, egg
Taken from www.foodnetwork.com/recipes/michael-chiarello/strawberry-rhubarb-calzone-recipe.html (may not work)