Venango County Recipe of the Day: Chili Cheese Stuffed Pockets

| October 11, 2019

Serve this quick and easy recipe with a side salad!

Chili Cheese Stuffed Pockets


2 – 13.8 oz. tubes refrigerated pizza crust
2 cups shredded Mexican cheese blend
1 – 15 oz. can chili without beans
1 – 15 oz. can pinto beans in seasoned tomato sauce
1 – 10 oz. can diced tomatoes and green chilies, drained
1 cup sour cream


~Preheat oven at 425°.

~On a lightly floured surface, press pizza dough into two 12″ 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″ baking pans. Bake for 13 to 18 minutes. Cool for five minutes.

~Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with stuffed pockets.

~Makes eight servings.

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