Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, brad's margherita style calzone with chicken, artichoke, & ranch. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have brad's margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Prepare 2 LG chicken thighs, cubed
- Take 1 tbs minced garlic
- Get Oregano, rosemary, white pepper, sea salt, and thyme
- Take 1 LG Roma tomato, diced
- Get 1 can artichoke quarters
- Make ready 1 1/2 cups shredded mozzarella
- Get 1 tube pilsbury pizza dough
- Make ready 1 pkg fresh basil leaves
- Take Olive oil
- Prepare Ranch dressing
- 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.
Instructions to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- 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.
- 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.
- Drizzle olive oil and ranch over all the dough. Brush it out even. Leave a little untouched dough around the outside.
- Only on half of the dough, spread chicken, tomatoes, cheese, artichokes, and basil
- Fold dough over pinch the edges well. Slit the top a couple times to let steam escape. Place on sheet.
- 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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