Strawberry Rhubarb Calzone

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.