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

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

Mini calzones are stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms. All Reviews for Mini Calzones with Margherita® Pepperoni. Pat chopped and drained artichokes dry with papertowels. You can have Brad's Margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you cook that.

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

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

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

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..

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. Quartered Artichoke Hearts: These tender but meaty hearts with a divine taste are sure to become a pantry staple. They're cut into quarters for easier cooking.