Strawberry Rhubarb Calzone
- Level: Easy
- Yield: 4 calzones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 927
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 193
- Dietary Fiber
- 13
- Sugar
- 113
- Protein
- 17
- Cholesterol
- 55
- Sodium
- 728
- Total: 1 hr
- Prep: 10 min
- Inactive: 20 min
- Cook: 30 min
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.