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Asian-Spiced Cashew-Chicken Piadinis

Asian-Spiced Cashew-Chicken Piadinis Recipe

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

Brett Youmans
Reading, Pennsylvania
Bake-Off® Contest 44, 2010
Recipe
Tips (0)
Reviews (14)
RECIPE TOOLBOX

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

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.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 piadini)
  • Calories 130
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 340mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 4.00%;
  • Calcium 0.00%;
  • Iron 6.00%;
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.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
®Crisco is a trademark of The J.M. Smucker Company
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820
Bake-Off is a registered trademark of General Mills ©2011

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