Spicy Chili-Cheddar Burrito Pockets

• 1 12 tablespoons yellow cornmeal
• 1 (15 ounce) canhormel spicy chili with beans
• 12 cup shredded cheddar cheese or 12 cup Mexican blend cheese
• 2 tablespoons chopped cilantro (or scallions)
• 1 tablespoon minced jalapeno pepper
• 1 (10 ounce) can prepared pizza crust
• sour cream, guacamole,olives,and/or salsa,for garnish

1. Preheat oven to 425*F.
2. Coat a baking sheet with about 1/2 tsp.
3. olive or vegetable oil; sprinkle with 1/2 Tbsp.
4. of the cornmeal.
5. Mash the chili in a medium bowl, using a fork, until the beans are almost smooth; stir in the cheese, cilantro, and jalepeno pepper.
6. Unroll the pizza crust on a cutting board and stretch the dough into a 12" square; cut into quarters.
7. (You'll wind up with 4 6" squares.)
8. For each pocket, place 1 dough square on the baking sheet; top with a scant 1/2 cup of the chili mixture in the center.
9. Fold from corner to corner to form a triangle; press edges with the tines of a fork to seal.
10. Poke holes in the top with a fork to allow steam to escape during baking; sprinkle with remaining cornmeal.
11. Bake for 10-12 minutes, or until golden; serve hot with your favorite toppings.

yellow cornmeal, beans, cheddar cheese, cilantro, jalapeno pepper, crust, sour cream

Taken from www.food.com/recipe/spicy-chili-cheddar-burrito-pockets-72330 (may not work)