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Yep, Brad and Christa from The Big Family Homestead show you how we make EASY Calzones at home. How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

Alright, don’t linger, let’s plan this brad's margherita style calzone with chicken, artichoke, & ranch formula with 11 elements which are absolutely easy to acquire, and we have to process them at the very least through 6 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition - Brad's Margherita style calzone with chicken, artichoke, & ranch:

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

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 delicious. 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.

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

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.

Pat chopped and drained artichokes dry with papertowels. In large bowl, combine artichokes, pepper, salt and garlic. 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. Spinach and artichokes were meant for each other!

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