“great grab abd go dinner, lunch, or a late night snack.”
READY IN:
30mins
SERVES:
4
YIELD:
4 turnovers
UNITS:
US

Ingredients Nutrition

  • 2 (13 7/8 ounce) tubes refridgerated pizza crusts
  • 8 ounces shredded Mexican blend cheese
  • 1 (15 ounce) can chili without beans
  • 1 (15 ounce) can chili beans, drained
  • 1 (10 ounce) candiced tomatoes and green chilies, drained
  • 1 cup sour cream

Directions

  1. On a lightly floured surface, press pizza dough into two 12 inch squares.
  2. Cut each into 4 six inch squares.
  3. In a large bowl, combine the cheese, chili, and beans.
  4. Spoon 1/2 cup in the center of each square.
  5. Fold dough diagonally over filling , and press edges to seal.
  6. Place in two greased 15x10x1 baking pans.
  7. Bake 425 degrees for 13-18 minutes or until golden brown.
  8. Cool 5 minutes.
  9. Meanwhile, in a small bowl, combine tomatoes, and sour cream, and serve with turnovers.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: