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Chili Cheese Turnovers




Source of Recipe


September/October 2004 issue


List of Ingredients




2 tubes (10 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 or chili beans, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 cup (8 ounces) sour cream



Recipe



On a lightly floured surface, press pizza dough into two 12-in.
squares. Cut each into four 6-in. 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° 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. Yield: 8 servings.