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

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.