Chili Pockets

• 1 can (15 ounces) chili with beans
• 1/2 cup shredded cheddar cheese
• 2 tablespoons minced fresh cilantro
• 1 can (13.8 ounces) refrigerated pizza crust
• 4-1/2 teaspoons cornmeal, divided
• Sour cream and salsa

1. In a small bowl, combine the chili, cheese and cilantro. Roll pizza dough into a 12-in. square; cut into four 6-in. squares. Spoon 1/2 cup chili mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
2. Sprinkle 1-1/2 teaspoons cornmeal over a greased 15x10x1-in. baking pan. Place pockets in pan; prick tops with a fork. Sprinkle with remaining cornmeal.
3. Bake at 425u0b0 for 10-12 minutes or until golden brown. Serve with sour cream and salsa.

chili with beans, cheddar cheese, fresh cilantro, crust, cornmeal, sour cream

Taken from www.tasteofhome.com/recipes/chili-pockets/ (may not work)