Recipe of Jamie Oliver Brad's Margherita style calzone with chicken, artichoke, & ranch

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's margherita style calzone with chicken, artichoke, & ranch. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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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. Brad's Margherita style calzone with chicken, artichoke, & ranch LG chicken thighs, cubed, minced garlic, Oregano, rosemary, white pepper, sea salt, and thyme, LG Roma tomato, diced, artichoke quarters, shredded mozzarella, tube pilsbury pizza dough, fresh basil leaves Pat chopped and drained artichokes dry with papertowels. In large bowl, combine artichokes, pepper, salt and garlic.

To begin with this recipe, we must 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 can achieve it.

The ingredients needed to make Brad's Margherita style calzone with chicken, artichoke, & ranch:

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

Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Sprinkle chicken with salt and pepper. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. In a large skillet over medium-high heat, heat oil.

Instructions to make 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.

Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

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