Asian-Spiced Cashew-Chicken Piadinis

Take a shortcut with refrigerated pizza crust in an Italian flatbread appetizer stuffed with Eastern flavors.

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Servings 12

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( 86 ) Ratings

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Member Reviews ( 15 )

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Bake-Off® Contest 44, 2010

Brett Youmans

Reading, Pennsylvania

ingredients 14
Prep Time 25 min
Total Time 55 min

Ingredients

1: package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped

1/3: cup chopped green onions (about 5 medium)

1/4: cup chopped Fisher® Cashews, Halves and Pieces

2: tablespoons teriyaki sauce

1: tablespoon toasted sesame oil

1: tablespoon lime juice

2: teaspoons finely chopped garlic

2: teaspoons grated gingerroot*

2: cups coleslaw mix (shredded cabbage and carrots)

1/3: cup loosely packed, chopped fresh cilantro

1: can (11 oz) Pillsbury® refrigerated thin pizza crust

1: LAND O LAKES® Egg

1: teaspoon water

1: tablespoon chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

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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.

EXPERT TIPS

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Expert Tips

*Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 piadini

Calories: 130
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 340mg; 340%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

marcypgray

report Posted Oct. 6, 2012 11:11 PM

Amazing! Will definatly make again. I don't know why some people thought it was lacking flavor. It was just bursting with flavor! The aroma through the house smelled soooo good as I was cooking it.

AmySzzz

report Posted Apr. 18, 2011 3:11 PM

I didn't have time to create individual pockets so I used the pizza dough and made a braid. I made it for a party appetizer and it was devoured! Everyone loved the flavors and texture. There were no leftovers! I will make this again and again.

twharton

report Posted Apr. 13, 2011 1:26 PM

Easy to prepare, but not as flavorful as I thought it would be. I think a nice dipping sauce would help compliment it. I used what I had on hand which was a sweet and sour sauce. I did not put in the cashews, but I do not believe that would have given the dish anymore flavor.

toadhall

report Posted Mar. 10, 2011 10:45 AM

Huge flavor, lots of chopping but well worth every bit of effort. Everyone loved these,and I had several requests for the recipe. I made according to recipe with no changes, and they were great.

snhall1214

report Posted Oct. 26, 2010 10:26 PM

I couldnt get the dough to cooperate with me, so I spread it out as a pizza, and layered the filling as a topping. For the 2nd batch, I ended up wrapping the filling in wonton wrappers. then froze them on wax paper. I can flash fry small or large batches in a little olive oil on the stove.