Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special 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 bit tasty. This will be really delicious.
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.
Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I have loved my whole life.
To begin with this 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 can achieve that.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Prepare 2 LG chicken thighs, cubed
- Make ready 1 tbs minced garlic
- Take Oregano, rosemary, white pepper, sea salt, and thyme
- Get 1 LG Roma tomato, diced
- Get 1 can artichoke quarters
- Take 1 1/2 cups shredded mozzarella
- Prepare 1 tube pilsbury pizza dough
- Prepare 1 pkg fresh basil leaves
- Prepare Olive oil
- Prepare 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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