Strawberry Rhubarb Calzone

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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!

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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.

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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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I followed the directions for this recipe exactly to the T, I even made my own pizza dough. It looked like a great calzone but I did not care for the fruit combination. It tasted more like bread and jelly to me. I will leave calzones to a more savory fare.

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This is fantastic - Warm or Cold Sweet and tart. Unbelievably good

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I've done this a number of times now for family parties. A pinch of sugar and cinnamon in the dough makes it just that much more scrumptious. I've also had great success making these as mini calzones. Great for All levels of chefs.