Serve this quick and easy recipe with a side salad!
Chili Cheese Stuffed Pockets
Ingredients
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
Directions
~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.