Asian-Spiced Cashew-Chicken Piadinis Recipe

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.