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Chili Pockets

Bring some fun to the table with this scrumptious twist on chili. These are just awesome. Made with just a few basic ingredients, these pockets make a family-friendly meal in no time. —Diane Angell, Rockford, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 15x10x1-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.

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Reviews

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Average Rating:
  • LibbiPeach
    Sep 30, 2012

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

  • Floatout2sea
    Nov 25, 2011

    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.