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Chili Pockets Recipe

Bring some fun to the table with this scrumptious twist on chili. “These are just awesome,” says Diane Angell of Rockford, Illinois, and we couldn't agree more! Made with just a few basic ingredients, these pockets make a family-friendly meal in no time.

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Chili Pockets Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 can (15 ounces) chili with beans
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh cilantro
1 can (13.8 ounces) refrigerated pizza crust
4-1/2 teaspoons cornmeal, divided
Sour cream and salsa

Directions

In a small bowl, combine the chili, cheese and cilantro. Roll pizza dough into a 12-in. square; cut into four 6-in. squares. Spoon 1/2 cup chili mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
Sprinkle 1-1/2 teaspoons cornmeal over a greased 15-in. x 10-in. x 1-in. baking pan. Place pockets in pan; prick tops with a fork. Sprinkle with remaining cornmeal.
Bake at 425° for 10-12 minutes or until golden brown. Serve with sour cream and salsa. Yield: 4 servings.

Originally published as Chili Pockets in Simple & Delicious September/October 2007, p27

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Chili Pockets

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Reviewed on Sep. 30, 2012 by LibbiPeach

This was ok, but not something i will make often.

Reviewed on Nov. 25, 2011 by Floatout2sea

I made this with turkey chili and it worked out pretty well. One of my husband's favorites. If you don't have the cilantro, it'll turn out okay without it. I love it with black bean and corn salsa.