- 3 cups peeled, sliced Granny Smith apples
- 2 tablespoons all-purpose flour
- Â˝ teaspoon ground cinnamon
- Â˝ cup sugar
- 1 tablespoon unsalted butter
- 2 tablespoons bourbon
- ÂĽ cup water
- 4 Pizza Dough balls
- 6 cups canola oil (quantity may vary depending on your deep fryer)
Use good-quality bourbon for this dessertâ€”I like Knob Creek. You could serve this with vanilla ice cream, but itâ€™s great on its own.
- Â Preheat the oven to 300Â°F.
- Â Toss the apples with flour and cinnamon in a mixing bowl until evenly coated.
- Â Add sugar to a heavy-bottomed pot over high heat. Do not stir. When it begins to brown around the edges, stir with a wooden spoon. When sugar has fully dissolved and is medium caramel in color, stir in the butter. When the butter is melted, carefully stir in the bourbon.
- Â Add the apples and lower the heat to medium-low. Stir to evenly coat apples in caramel. If the caramel tightens, add a little water and continue to stir. Simmer on low heat for 5â€“7 minutes or until smooth in texture. Remove from heat and set aside to cool.
- Onto a lightly flour-dusted surface, roll out each dough ball into an 8-inch circle. Dust with flour as needed to prevent sticking. On one half of each circle, spoon a quarter of the apple mixture. Leave Â˝ inch around the edge for sealing.
- Â Fold over each calzone, creating a half-moon shape, and press out any air bubbles. Starting at one end, crimp the edges to seal each calzone so that no filling will leak out. Refrigerate for 15â€“30 minutes.
- While the calzones are chilling, heat the canola oil in an electric deep fryer to 350Â°F. If you do not have an electric fryer, use a heavy-bottomed pot and a candy thermometer.
- Â Deep-fry the calzones, one at a time, for 6â€“8 minutes each, or until golden brown. Place them on a baking rack over a baking sheet and keep them warm in the oven. Repeat with remaining calzones. Serve warm.