Chili Cheese Pockets
Minutes Prep time: 10
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pkgs (13.8 oz each) refrigerated pizza crust dough
1 can (14 oz each) Nalley® Original Chili Con Carne with Beans
1 can (15 oz each) Ranch Style® Beans, drained, rinsed
2 cups shredded Mexican-style cheese blend (2 cups = 8 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup sour cream
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 269 mg | 27% |
Carbohydrate | 62 g | 21% |
Cholesterol | 48 mg | 16% |
Total Fat | 20 g | 31% |
Iron | 4 mg | 22% |
Calories | 501 kcal | 25% |
Sodium | 1233 mg | 51% |
Protein | 20 g | 40% |
Saturated Fat | 10 g | 49% |
Sugars | 9 g | 1% |
Vitamin C | 2 mg | 3% |
Preheat oven to 425°F. Spray two baking sheets with cooking spray; set aside. Unroll pizza crust dough. Cut each into 4 rectangular pieces, slightly stretching each piece.
Combine chili, beans and cheese in large bowl. Spoon about 3/4 cup chili mixture over 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.
Stir together drained tomatoes and sour cream in small bowl. Serve sour cream mixture as a dip for pockets, after cooling a few minutes.
Chili Cheese Pockets