Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's margherita style calzone with chicken, artichoke, & ranch. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I’ve loved my entire life. They are nice and they look wonderful.
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 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:
- Take 2 LG chicken thighs, cubed
- Get 1 tbs minced garlic
- Prepare Oregano, rosemary, white pepper, sea salt, and thyme
- Prepare 1 LG Roma tomato, diced
- Take 1 can artichoke quarters
- Make ready 1 1/2 cups shredded mozzarella
- Make ready 1 tube pilsbury pizza dough
- Prepare 1 pkg fresh basil leaves
- Get Olive oil
- Get Ranch dressing
- Take 1/4 cup white wine
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. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. These mini calzones are inspired by the ever-popular spinach-artichoke dip.
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.
Combine the flavors of the dip with chicken and Boursin for a filling that's especially delicious. You're either a fan of calzone or you're not. I waffle back and forth….because sometimes I'm just not in the mood for What we have here is a Spinach Artichoke Calzone that's stuffed with a mix of mozzarella, feta, spinach, marinated artichokes, pesto and red. 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. chicken-artichoke calzones.
So that’s going to wrap it up with this exceptional food brad's margherita style calzone with chicken, artichoke, & ranch recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
