Brad's Margherita style calzone with chicken, artichoke, & ranch
Brad's Margherita style calzone with chicken, artichoke, & ranch

Hey everyone, hope you are 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 food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brad's Margherita style calzone with chicken, artichoke, & ranch is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. 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:
  1. Make ready LG chicken thighs, cubed
  2. Get minced garlic
  3. Get Oregano, rosemary, white pepper, sea salt, and thyme
  4. Get LG Roma tomato, diced
  5. Get artichoke quarters
  6. Get shredded mozzarella
  7. Get tube pilsbury pizza dough
  8. Make ready fresh basil leaves
  9. Take Olive oil
  10. Prepare Ranch dressing
  11. Prepare white wine
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.

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