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

1. Add all the filling ingredients to a sauce pot and bring up to a simmer.
2. Simmer for 5 minutes and let cool.
3. Refrigerate for 20 minutes.
4. Preheat oven to 375 degrees F.
5. Lightly flour a cutting board and roll out each dough to approximately 8-inches in diameter.
6. Sprinkle on sugar and anise seed and gently roll into dough to incorporate.
7. 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.
8. Pierce the top with a fork and bake in preheated oven until medium brown.
9. 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)