|
Chef Don's
Favorite Dessert Recipes
Strawberry Rhubarb Calzone
Serves 4
For the filling:
3 Lbs. Rhubarb, sliced into 1-inch pieces
2 pints Strawberries, thinly sliced
1
1/2 cups Sugar
1 Vanilla Bean, split and scraped
2 Tbsp. Unsalted Butter
For the dough:
4
Tbsp. Flour
4-4 oz. Pizza Dough Rounds
1/2
cups Sugar
1 Tbsp. Anise Seed
1 Egg beaten with 1 Tbsp. Water
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.
Related Recipes
|
|
