Asian-Spiced Cashew-Chicken Piadinis :)

By dcarriger56

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

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

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.

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.

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.

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.