Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's margherita style calzone with chicken, artichoke, & ranch. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Brad's Margherita style calzone with chicken, artichoke, & ranch is something that I’ve loved my entire life. They are nice and they look wonderful.
Heart-shaped calzones with a creamy broccoli and chicken filling are the perfect dinner to make for your family on Valentine's day. Mini calzones are stuffed with savory Margherita(R) pepperoni slices, shredded mozzarella cheese and fresh mushrooms. You're either a fan of calzone or you're not.
To get started with this particular recipe, we must first prepare a few components. 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
- Get Oregano, rosemary, white pepper, sea salt, and thyme
- Prepare 1 LG Roma tomato, diced
- Make ready 1 can artichoke quarters
- Get 1 1/2 cups shredded mozzarella
- Get 1 tube pilsbury pizza dough
- Prepare 1 pkg fresh basil leaves
- Take Olive oil
- Take Ranch dressing
- Make ready 1/4 cup white wine
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.
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.
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