Chili Cheese Pockets

Chili with beans and cheese in a crisp, brown bread wrap while hot & gooey on the inside

8 servings (1 pocket each)

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  • 2 Cup shredded Mexican-style cheese blend (2 cups = 8 oz)
  • 1 Cup sour cream
  • 16 *serving (1/4 sec spray) PAM® Original No-Stick Cooking Spray
  • 2 pkg (13.8 oz each) refrigerated pizza crust dough
  • 1 can (15 oz ea) Ranch Style® Beans, drained, rinsed
  • 1 can (10 oz ea) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (15 oz ea) Wolf® Brand Chili No Beans

  1. Preheat oven to 425°F. Spray two baking sheets with cooking spray; set aside. Unroll pizza crusts. Cut each crust into 4 rectangular pieces, slightly stretching each piece.
  2. Combine chili, beans and cheese in large bowl. Spoon about 3/4 cup filling onto one half of each rectangle. Fold dough over and press edges firmly together to seal. Gently place pockets on baking sheets. Bake 13 to 18 minutes or until golden brown.
  3. Combine drained tomatoes and sour cream in small bowl; blend well. Serve sour cream mixture as a dip for pockets after cooling a few minutes.