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Simple & Delicious

Chili Cheese Pockets

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

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Time:

Hands On: 10 minutes
Total Time: 30 minutes

Servings:

Makes 8 servings (1 pocket each)
Ingredients
  •   PAM® Original No-Stick Cooking Spray
  • 2 pkgs (13.8 oz each) refrigerated pizza crust dough
  • 1 can (15 oz each) Wolf® Brand Chili No Beans
  • 1 can (15 oz each) Ranch Style® Beans, rinsed, drained
  • 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
Directions
  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.

Nutrition Facts

Amount per Serving
Calories
529
% Daily Value*
Total fat
37%
24 g
Saturated fat
61%
12 g
Cholesterol
18%
54 MG
Sodium
58%
1,398 MG
Carbohydrate
19%
58 g
Dietary fiber
14%
4 g
Sugars
1%
9 g
Protein
41%
20 g
Vitamin A
13%
Vitamin C
0%
Calcium
26%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information