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Home> Recipes> Asian-Spiced Cashew-Chicken Piadinis

Asian-Spiced Cashew-Chicken Piadinis

Asian-Spiced Cashew-Chicken Piadinis
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Take a shortcut with refrigerated pizza crust in an Italian flatbread appetizer stuffed with Eastern flavors.

Prep Time:
25 Min
Total Time:
55 Min
Makes:
12 piadinis
Pillsbury Bake-Off
Brett Youmans
Reading, PA
Bake-Off® Contest 44, 2010
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INGREDIENTS
1package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped
1/3cup chopped green onions (about 5 medium)
1/4cup chopped Fisher® Cashews, Halves and Pieces
2tablespoons teriyaki sauce
1tablespoon toasted sesame oil
1tablespoon lime juice
2teaspoons finely chopped garlic
2teaspoons grated gingerroot*
2cups coleslaw mix (shredded cabbage and carrots)
1/3cup loosely packed, chopped fresh cilantro
1can (11 oz) Pillsbury® refrigerated thin pizza crust
1EGGLAND’S BEST egg
1teaspoon water
1tablespoon chopped fresh cilantro, if desired
DIRECTIONS
1.Heat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2.In 12-inch nonstick skillet, cook chopped chicken, onions, cashews, teriyaki sauce, sesame oil, lime juice, garlic and gingerroot over medium-high heat 2 to 3 minutes, stirring occasionally, until thoroughly heated. Stir in coleslaw mix; cook about 2 minutes or until vegetables are crisp-tender. Stir in 1/3 cup cilantro. Cool completely, about 15 minutes.
3.Unroll pizza crust dough. Starting at center, press dough into 16x12-inch rectangle. Cut rectangle into 12 (4-inch) squares (3 rows lengthwise and 4 rows crosswise).
4.Working with 1 dough square at a time, spoon slightly less than 1/4 cup chicken mixture onto center. Fold 1 corner of square over filling; bring opposite corner over first corner, tucking under roll to seal. Leave other ends open. Place on cookie sheet. In small bowl, beat egg and water until well blended; lightly brush over piadinis.
5.Bake 9 to 11 minutes or until golden brown. Remove from cookie sheets to cooling racks. Garnish each piadini with 1/4 teaspoon cilantro. Serve warm.
*Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot.

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