Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's margherita style calzone with chicken, artichoke, & ranch. One of my favorites food recipes. This time, I will make it a little 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 foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I’ve loved my entire life. They’re 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 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
- Get 1 tbs minced garlic
- Make ready Oregano, rosemary, white pepper, sea salt, and thyme
- Take 1 LG Roma tomato, diced
- Take 1 can artichoke quarters
- Take 1 1/2 cups shredded mozzarella
- Take 1 tube pilsbury pizza dough
- Get 1 pkg fresh basil leaves
- Take Olive oil
- Take Ranch dressing
- Get 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 is going to wrap this up for this exceptional food brad's margherita style calzone with chicken, artichoke, & ranch recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
