Chili Cheese Pockets

CHILI CHEESE POCKETS

Active Time : 30 Minutes

Total Time : 30 Minutes

Serves : 8

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, drained, rinsed
2 2 cups = 8 oz cups shredded Mexican-style cheese blend
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup sour cream

DIRECTIONS

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.

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