Strawberry Rhubarb Calzone

	TOTAL TIME: 1 hr Prep: 10 min Inactive Prep: 20 min Cook: 30 min YIELD: 4 calzones LEVEL: Easy
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.