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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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

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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.