Brad's Margherita style calzone with chicken, artichoke, & ranch
Brad's Margherita style calzone with chicken, artichoke, & ranch

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's margherita style calzone with chicken, artichoke, & ranch. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Brad's Margherita style calzone with chicken, artichoke, & ranch is something that I have loved my whole life. They’re fine and they look fantastic.

These mini calzones are inspired by the ever-popular spinach-artichoke dip. Combine the flavors of the dip with chicken and Boursin for a filling that's especially Stretch dough over the filling and crimp edges by hand or with a fork to seal. Brush each calzone with egg and sprinkle with coarse salt.

To begin with this recipe, we have to prepare a few ingredients. You can cook brad's margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
  1. Make ready 2 LG chicken thighs, cubed
  2. Make ready 1 tbs minced garlic
  3. Take Oregano, rosemary, white pepper, sea salt, and thyme
  4. Get 1 LG Roma tomato, diced
  5. Get 1 can artichoke quarters
  6. Prepare 1 1/2 cups shredded mozzarella
  7. Make ready 1 tube pilsbury pizza dough
  8. Take 1 pkg fresh basil leaves
  9. Get Olive oil
  10. Take Ranch dressing
  11. Make ready 1/4 cup white wine

This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine. This vegetarian calzone is filled with roasted vegetables and mozzarella. Some shredded cooked chicken or pepperoni slices would work so well. To the final calzones I added artichokes from a jar because we're slightly obsessed with them at the moment and always have some on hand.

Steps to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
  1. Place chicken, garlic, and seasonings in a heated frying pan. Cook until chicken is barely done, add white wine to deglaze pan. Let evaporate then remove from heat.
  2. Grease a large, dark baking sheet. Open dough, roll or toss to a round shape about 16 inches in diameter. If rolling, lightly flour surface.
  3. Drizzle olive oil and ranch over all the dough. Brush it out even. Leave a little untouched dough around the outside.
  4. Only on half of the dough, spread chicken, tomatoes, cheese, artichokes, and basil
  5. Fold dough over pinch the edges well. Slit the top a couple times to let steam escape. Place on sheet.
  6. Bake at 400 for 9-12 minutes. Then brush top with olive oil. Return to oven on hi broil on center rack. Cook another 5-8 minutes. Watch closely. When golden brown, remove and let rest at least 5 minutes. Serve and enjoy.

Use a microwave or toaster oven to reheat this dish. Let calzones come to room temperature before wrapping to keep the dough from getting soggy. Pat chopped and drained artichokes dry with papertowels. In large bowl, combine artichokes, pepper, salt and garlic. chicken-artichoke calzones. Pat artichoke dry with paper towels. combine artichokes, salt, pepper, and garlic in a large bowl.

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