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Chili Cheese Turnovers Recipe

Chili Cheese Turnovers Recipe photo by Taste of Home

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In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. "They're a great grab-and-go lunch or even a hearty late-night snack," she writes. Using tubes of refrigerated dough keeps the preparation quick.

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Chili Cheese Turnovers Recipe

Prep/Total Time: 30 min,

Yield: 8 Servings

15 15 30

Ingredients

2 tubes (13.8 ounces each) refrigerated pizza crust
2 cups (8 ounces) shredded Mexican cheese blend
1 can (15 ounces) chili without beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes and green chilies, drained
1 cup (8 ounces) sour cream

Directions

On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares.
In a large bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal.
Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 13-18 minutes or until golden brown. Cool for 5 minutes.
Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 412 calories, 18 g fat (10 g saturated fat), 52 mg cholesterol, 1,249 mg sodium, 40 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Chili Cheese Turnovers in Quick Cooking September/October 2004, p40

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(1-1) of 1 reviews

Reviewed on Nov. 20, 2008 by valanddansmith

These were great and very easy to make! We had them for dinner with the spanish rice that was featured next to the recipe. My youngest daughter doesn't like beans so I used two cans of meatless chili. The dipping sauce was very tasty but it was a little too chunky for dipping. We will definitely make this again!!