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Chili Cheese Turnovers

By: Margaret Wilson  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 159 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (10 ounce) containers refrigerated pizza crust
  • 2 cups shredded Mexican cheese blend
  • 1 (15 ounce) can chili without beans
  • 1 (15 ounce) can ranch-style beans or chili beans, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1 cup sour cream

Directions

  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 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2008 by Amy 
These tasted good- perfect for a quick snack or easy dinner. Be sure to grease the heck out of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2008 by Valerie/Mom of 3 Girls 
These were great and very easy to make! My youngest daughter doesn't like beans so I used two... MORE

 
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