Strawberry Rhubarb Calzone (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 375 degrees F.
3. 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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