Chili Cheese Turnovers

By brandyc

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

Details

Servings 8

Preparation

Step 1

On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares.

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.

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.