Ultimate Cooking Recipe Brads Margherita style calzone with chicken artichoke ranch Delicious and Healthy

Without fail recipe ultimate Brad's Margherita style calzone with chicken, artichoke, & ranch easy, tasty, practical.

11 ingredients, 6 steps, cooking Brad's Margherita style calzone with chicken, artichoke, & ranch

Good Evening every body, at this time you get present recipe Brad's Margherita style calzone with chicken, artichoke, & ranch with 11 ingredients and 6 steps. Below this is how to cook, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Brad's Margherita style calzone with chicken, artichoke, & ranch.

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

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

If all raw materials Brad's Margherita style calzone with chicken, artichoke, & ranch it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking Brad's Margherita style calzone with chicken, artichoke, & ranch

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.
   
7. Finish and Enjoy.

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