Recipe courtesy of Michael Chiarello
Total:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min
Yield:
4 calzones
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min
Yield:
4 calzones
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min
Yield:
4 calzones
Level:
Easy

Ingredients

For the filling:
  • 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
For the dough:
  • 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

Directions

Watch how to make this recipe.

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.

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