Hello, I’m Jane. Today, I’m gonna show you how to make brad’s margherita style calzone with chicken, artichoke, & ranch recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s Margherita style calzone with chicken, artichoke, & ranch Recipe
Brad’s Margherita style calzone with chicken, artichoke, & ranch is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Brad’s Margherita style calzone with chicken, artichoke, & ranch is something that I have loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we must prepare a few components. 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:
- Take 2 LG chicken thighs, cubed
- Prepare 1 tbs minced garlic
- Make ready Oregano, rosemary, white pepper, sea salt, and thyme
- Prepare 1 LG Roma tomato, diced
- Take 1 can artichoke quarters
- Take 1 1/2 cups shredded mozzarella
- Get 1 tube pilsbury pizza dough
- Prepare 1 pkg fresh basil leaves
- Get Olive oil
- Get Ranch dressing
- Get 1/4 cup white
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 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.
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