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

Mini calzones are stuffed with savory Margherita(R) pepperoni slices, shredded mozzarella cheese and fresh mushrooms. 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. You can have Brad's Margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you achieve that.

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

1. Prepare 2 of LG chicken thighs, cubed.
2. It's 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. You need 1 can of artichoke quarters.
6. It's 1 1/2 cups of shredded mozzarella.
7. Prepare 1 of tube pilsbury pizza dough.
8. It's 1 pkg of fresh basil leaves.
9. Prepare of Olive oil.
10. You need of Ranch dressing.
11. It's 1/4 cup of white wine.

This vegetarian calzone is filled with roasted vegetables and mozzarella. Some shredded cooked chicken or pepperoni slices would work so well. 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.

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..

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. Pat artichoke dry with paper towels. combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken, toss gently to combine.