CHILI CHEESE TURNOVERS

Chili Cheese Turnovers image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 tubes (13.8 ounces each) refrigerated pizza crust
2 cups 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 sour cream

Steps:

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 15x10x1-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.

Nutrition Facts : Calories 412 calories, Fat 18g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.