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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. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
To begin with this particular 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 it.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Prepare 2 LG chicken thighs, cubed
- Get 1 tbs minced garlic
- Prepare Oregano, rosemary, white pepper, sea salt, and thyme
- Take 1 LG Roma tomato, diced
- Prepare 1 can artichoke quarters
- Get 1 1/2 cups shredded mozzarella
- Prepare 1 tube pilsbury pizza dough
- Take 1 pkg fresh basil leaves
- Prepare Olive oil
- Prepare Ranch dressing
- Prepare 1/4 cup white wine
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. This vegetarian calzone is filled with roasted vegetables and mozzarella. Some shredded cooked chicken or pepperoni slices would work so well.
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.
To the final calzones I added artichokes from a jar because we're slightly obsessed with them at the moment and always have some on hand. 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. 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. chicken-artichoke calzones.
Above is how one can cook dinner brad's margherita style calzone with chicken, artichoke, & ranch, very easy to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking will be delicious. There are many recipes that you would be able to attempt from this website, please find what you need. Should you like this recipe please share it with your folks. Comfortable cooking.
