Chili Pockets
My poor family… I make them eat things out of season all the time in the name of blogging. Last week, thankfully it had cooled off some that trying these delicious chili pockets wasn’t too crazy. I love how simple these are and, depending on the size you make them, could easily be eaten on the way to the next football or soccer practice. While my recipe is the basic recipe, have fun with these… think jalapenos, olives, different cheeses… anything you would put in chili is free game. Enjoy!
Chili Pockets
Ingredients
- 1 can chili without beans
- 1 cup shredded cheddar cheese
- 1 roll refrigerated thin crust pizza dough
- 4 Tablespoons butter
- 4 teaspoons garlic powder divided
- 2 teaspoons black pepper
- 1 teaspoon chili powder
- 2 Tablespoons finely chopped cilantro optional
- Other ingredients optional
Method
- Preheat oven according to pizza dough instructions.
- In a bowl, combine chili, shredded cheese, 2 teaspoons of garlic powder, black pepper, chili powder, and cilantro. Add other ingredients, if desired. Stir to combine.
- On a cookie sheet prepared with baking spray, roll out the refrigerated pizza dough. Cut into fourths (or more, depending on how large you want your pockets.)
- Using a spoon, evenly divide the chili mix among the pockets.
- Fold the pockets over and seal edges using a fork. Dip the fork in water every few "presses" so the dough doesn't stick.
- Bake pockets for approximately half the time listed on the dough package.
- In a microwave, melt the butter and remaining garlic powder.
- Remove pockets from oven and brush/spoon garlic butter over pockets.
- Return to oven and continue baking for the remaining time specified on the dough package.
- Allow to cool slightly before serving.
Never miss a recipe!
Follow @CityGirlFarmGirl!