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Chili Cheese Turnovers

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.
  • Total Time
    Prep/Total Time: 30 min,
  • Makes
    8 servings

Ingredients

  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  • 2 cups 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 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 15x10x1-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.
Nutrition Facts
1 piece: 412 calories, 18g fat (10g saturated fat), 52mg cholesterol, 1249mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 19g protein.

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