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) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
egg
1
teaspoon water
1
tablespoon chopped fresh cilantro, if desired
Preparation
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.
