Hello everybody, it is me, Dave, welcome to my recipe site. 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 am going to 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 favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Brad's Margherita style calzone with chicken, artichoke, & ranch is something which I have loved my entire life. They are fine and they look fantastic.
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. Pat chopped and drained artichokes dry with papertowels. In large bowl, combine artichokes, pepper, salt and garlic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:
- Get LG chicken thighs, cubed
- Make ready minced garlic
- Make ready Oregano, rosemary, white pepper, sea salt, and thyme
- Get LG Roma tomato, diced
- Make ready artichoke quarters
- Take shredded mozzarella
- Get tube pilsbury pizza dough
- Prepare fresh basil leaves
- Get Olive oil
- Take Ranch dressing
- Get white wine
Prepare baking sheet - cover with aluminum foil and spray with cooking spray. In a large bowl combine the chopped artichokes, salt, pepper, garlic, onion powder, spinach, and cheese and stir until mixed together. In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
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.
In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined.
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