Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive 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 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 well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Make ready 2 LG chicken thighs, cubed
- Take 1 tbs minced garlic
- Prepare Oregano, rosemary, white pepper, sea salt, and thyme
- Take 1 LG Roma tomato, diced
- Make ready 1 can artichoke quarters
- Get 1 1/2 cups shredded mozzarella
- Make ready 1 tube pilsbury pizza dough
- Make ready 1 pkg fresh basil leaves
- Get Olive oil
- Make ready Ranch dressing
- Take 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.
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.
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.
So that is going to wrap it up with this exceptional food brad's margherita style calzone with chicken, artichoke, & ranch recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
