Cashew-Chicken Piadinis

Take a shortcut with refrigerated pizza crust in an Italian flat bread appetizer stuffed with Eastern flavors.
serves 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

• 1Heat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
• 2In 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.
• 3Unroll 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).
• 4Working 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.
• 5Bake 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