Brad's Margherita style calzone with chicken, artichoke, & ranch. 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. This vegetarian calzone is filled with roasted vegetables and mozzarella.

Mini calzones are stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms. All Reviews for Mini Calzones with Margherita® Pepperoni. Pat chopped and drained artichokes dry with papertowels. You can cook Brad's Margherita style calzone with chicken, artichoke, & ranch using 11 ingredients and 6 steps. Here is how you achieve it.

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

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

In large bowl, combine artichokes, pepper, salt and garlic. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. 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.

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

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..

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. Brush each calzone with egg and sprinkle with coarse salt. Quartered Artichoke Hearts: These tender but meaty hearts with a divine taste are sure to become a pantry staple. They're cut into quarters for easier cooking.