Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brad's margherita style calzone with chicken, artichoke, & ranch. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Brad's Margherita style calzone with chicken, artichoke, & ranch is something that I’ve loved my whole life. They are fine and they look wonderful.
Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. 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.
To begin with this recipe, we have to first prepare a few components. You can cook brad's margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Take 2 LG chicken thighs, cubed
- Make ready 1 tbs minced garlic
- Get Oregano, rosemary, white pepper, sea salt, and thyme
- Take 1 LG Roma tomato, diced
- Get 1 can artichoke quarters
- Take 1 1/2 cups shredded mozzarella
- Make ready 1 tube pilsbury pizza dough
- Prepare 1 pkg fresh basil leaves
- Make ready Olive oil
- Make ready Ranch dressing
- Get 1/4 cup white wine
Pat artichoke dry with paper towels. combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken, toss gently to combine. 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 delicious.
Steps 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. Mini calzones are stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms. 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. With creamy ricotta cheese, tangy parmesan, and the complementary flavors of artichoke and spinach, this is a delicious take on a favorite Italian dish. spinach artichoke-calzone nutrition facts and nutritional information.
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