How to Make Appetizing Brad's Margherita style calzone with chicken, artichoke, & ranch Cooking Basics for Beginners

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. This vegetarian calzone is filled with roasted vegetables and mozzarella. Some shredded cooked chicken or pepperoni slices would work so well.

Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Brad's Margherita style calzone with chicken, artichoke, & ranch is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:

1. Take 2 LG chicken thighs, cubed
2. Get 1 tbs minced garlic
3. Take Oregano, rosemary, white pepper, sea salt, and thyme
4. Get 1 LG Roma tomato, diced
5. Prepare 1 can artichoke quarters
6. Get 1 1/2 cups shredded mozzarella
7. Take 1 tube pilsbury pizza dough
8. Take 1 pkg fresh basil leaves
9. Prepare Olive oil
10. Make ready Ranch dressing
11. Prepare 1/4 cup white wine

In large bowl, combine artichokes, pepper, salt and garlic. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. 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.

Steps to make Brad's Margherita style calzone with chicken, artichoke, & ranch:

1. 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.
2. 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.
3. Drizzle olive oil and ranch over all the dough. Brush it out even. Leave a little untouched dough around the outside.
4. Only on half of the dough, spread chicken, tomatoes, cheese, artichokes, and basil
5. Fold dough over pinch the edges well. Slit the top a couple times to let steam escape. Place on sheet.
6. 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. 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.

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