Asian-Spiced Cashew-Chicken Piadinis |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipe submitted by Brett Youmans from Reading, Pa. for Bake-Off® Contest 44, 2010. Use refrigerated pizza crust in an Italian flatbread appetizer overflowing with wonderful Asian flavors and you have wonderful and an interesting depth of flavors. :) The second time we served these piadinis - we made a dipping sauce out of apricot preserves, low-sodium tamari & crushed red pepper flakes - we had to slice them for the resdent's so we made it an experience with the dipping sauce. We only do this in the cooking club where our alert citizens go & see what surpirse we have for them. ;) 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:
1. Heat oven to 400°F
2. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
3. 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.
4. Stir in coleslaw mix; cook about 2 minutes or until vegetables are crisp-tender.
5. Stir in 1/3 cup cilantro.
6. Cool completely, about 15 minutes.
7. Unroll pizza crust dough.
8. Starting at center, press dough into 16x12-inch rectangle.
9. Cut rectangle into 12 (4-inch) squares (3 rows lengthwise and 4 rows crosswise).
10. Working with 1 dough square at a time, spoon slightly less than 1/4 cup chicken mixture onto center.
11. Fold 1 corner of square over filling; bring opposite corner over first corner, tucking under roll to seal.
12. Leave other ends open.
13. Place on cookie sheet.
14. In small bowl, beat egg and water until well blended; lightly brush over piadinis.
15. Bake 9 to 11 minutes or until golden brown.
16. Remove from cookie sheets to cooling racks.
17. Garnish each piadini with 1/4 teaspoon cilantro.
18. Serve warm.
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