Asian-Spiced Cashew-Chicken Piadinis
Ready In: 55 mins
Yields: 12 piadinis
Ingredients
- 1 (6 ounce) package refrigerated grilled chicken breast strips or 6 ounces cooked chicken breasts, finely chopped
- 1⁄3 cup chopped green onion (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 (Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot)
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1⁄3 cup loosely packed chopped fresh cilantro
- 1 (11 ounce) can pillsbury refrigerated thin pizza crust
- 1 large egg
- 1 teaspoon water
- 1 tablespoon chopped fresh cilantro, if desired
Directions
- Heat oven to 400°F
- Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
- 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.
- 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).
- 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.
- 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.
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