Ingredients:
1 1/2 tablespoons yellow cornmeal
1 (15 ounce) cans hormel spicy chili with beans
1/2 cup shredded cheddar cheese or 1/2 cup Mexican blend cheese
2 tablespoons chopped cilantro ( or scallions)
1 tablespoon minced jalapeno peppers
1 (10 ounce) cans prepared pizza crust
sour cream, guacamole,olives,and/or salsa,for garnish
Directions:
Preheat oven to 425*F.
Coat a baking sheet with about 1/2 tsp.
olive or vegetable oil; sprinkle with 1/2 Tbsp.
of the cornmeal.
Mash the chili in a medium bowl, using a fork, until the beans are almost smooth; stir in the cheese, cilantro, and jalepeno pepper.
Unroll the pizza crust on a cutting board and stretch the dough into a 12″ square; cut into quarters.
(You’ll wind up with 4 6″ squares.) 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.
Fold from corner to corner to form a triangle; press edges with the tines of a fork to seal.
Poke holes in the top with a fork to allow steam to escape during baking; sprinkle with remaining cornmeal.
Bake for 10-12 minutes, or until golden; serve hot with your favorite toppings.
Servings: 4
Time preparation: 25 min.
Time total: 35 min.