Chili Cheese Turnovers

weekend cooker's Note:

great grab abd go dinner, lunch, or a late night snack.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 turnovers

• 2 (13 7/8 ounce) tubes refridgerated pizza crusts
• 8 ounces shredded Mexican blend cheese
• 1 (15 ounce) can chili without beans
• 1 (15 ounce) can chili beans, drained
• 1 (10 ounce) can diced tomatoes and green chilies, drained
• 1 cup sour cream

Directions:

1. On a lightly floured surface, press pizza dough into two 12 inch squares.
2. Cut each into 4 six inch squares.
3. In a large bowl, combine the cheese, chili, and beans.
4. Spoon 1/2 cup in the center of each square.
5. Fold dough diagonally over filling , and press edges to seal.
6. Place in two greased 15x10x1 baking pans.
7. Bake 425 degrees for 13-18 minutes or until golden brown.
8. Cool 5 minutes.
9. Meanwhile, in a small bowl, combine tomatoes, and sour cream, and serve with turnovers.