Photo: Strawberry Rhubarb Calzone Recipe
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
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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By Shawn Plowman
San Diego, Cali...
on April 22, 2012
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The directions call for the fruit to be simmered, but there is no direction on the amount of liquid. I would say start with a small amount of water or the filling is too runny. I spread marscapone cheese and minced crystalized ginger on the pizza dough first, it really added to the flavor. But, it was very tasty!
By wchrist3_5676134
Zanesville, OH
on July 11, 2009
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cooking rhubarb for 5 minutes and even baking it afterwards does not soften it to make it edible.
not to mention that the juice created from the fruit and sugar made these "calzones" leak so much in the oven that they ruined my new baking sheet.
what a mess!
this recipe needs a thorough re-vamping.
By amc1991_10659573
Saint Paul, MN
on July 21, 2008
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recipe made about 8 calzones for me . I used pilsberry thin crust pizza crust. The filling was great by itself as well,and add some good ice cream to either the sauce or the calzone and it would be even better.
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