CHILI CHEESE TURNOVERS
Yields 8 servings
2 tubes (10 oz. each) refrigerated pizza crust
2 cups (8 oz.) shredded Mexican cheese blend
1 can (15 oz.) chili without beans
1 can (15 oz.) ranch-style beans or chili beans, drained
1 can (10 oz.) diced tomatoes and green chilies, drained
1 cup (8 oz.) sour cream
On a lightly floured surface, press pizza dough into two 12-in. squares.  Cut each into four 6-in. squares. In a bowl, combine the cheese, chili and beans.  Spoon 1/2 cup in the center of each square.  Fold dough diagonally over filling; press edges to seal. 

Place in two greased 15x10x1-in. baking pans.  Bake at 425 for 13-18 minutes or until golden brown.  Cool for 5 minutes.  Meanwhile in a small bowl, combine tomatoes and sour cream.  Serve with turnovers.
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