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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 tubes (13.8 ounces each) refrigerated pizza crust |
2 cups (8 ounces) shredded mexican cheese blend |
1 can (15 ounces) chili without beans |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1 cup (8 ounces) sour cream |
Directions:
1. On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares.
2. 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.
3. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 13-18 minutes or until golden brown. Cool for 5 minutes.
4. Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers. Yield: 8 servings.
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