Strawberry Rhubarb Calzone

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: 4 calzones
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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


  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.