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Bake-Off® Contest 44, 2010
Reading, Pennsylvania

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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  • prep time 25 min
  • total time 55 min
  • ingredients 14
  • servings 12
 

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 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
egg
1
teaspoon water
1
tablespoon chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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