Chili Cheese Turnovers Recipe

4.5 1 2
Chili Cheese Turnovers Recipe
Chili Cheese Turnovers Recipe photo by Taste of Home
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Chili Cheese Turnovers Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min,
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min,

Ingredients

  • 2 tubes (10 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 or chili beans, drained
  • 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 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: Yield: 8 servings.
Originally published as Chili Cheese Turnovers in Quick Cooking September/October 2004, p40

Nutritional Facts

1 piece: 412 calories, 18g fat (10g saturated fat), 52mg cholesterol, 1249mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 19g protein.

  • 2 tubes (10 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 or chili beans, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup (8 ounces) sour cream
  1. On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. In a 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.
  2. 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: Yield: 8 servings.
Originally published as Chili Cheese Turnovers in Quick Cooking September/October 2004, p40

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valanddansmith User ID: 988113 116533
Reviewed Nov. 20, 2008

"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!!"

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