This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chili Cheese Toast
Hot Chili Cheese Dip
Chili Beef Bake
Chili Cheese Soup
Tangy Beef Turnovers
more »
Top Related Articles
5 Most-Loved Meatloaf Recipes
Tying Roasts
Wild about Game
Perfect Prime Rib
Roasting Meat
Budget-Friendly Recipes for Ground Beef
Hot Dogs, Five Ways
Mighty Meatballs
Lunch Box: PB&J Makeover
Making Meatloaf
Related Collections
Canned Diced Tomatoes with Green Chilies
Canned Beans and Peas
Canned Vegetables
Beef Sandwiches and Wraps
Canned Food Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.
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.