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Cheese-Crust Chili Casserole

Refrigerated pizza crust holds a cheesy surprise in addition to its chili-fixin' filling.

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  • prep time 35 min
  • total time 60 min
  • ingredients 9
  • servings 6
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
package (8 oz) string cheese
1
cup chopped onions
1
cup chopped green bell pepper
1
can (15 oz) southwestern chili beans with cumin and cayenne in chili sauce, undrained
2
cups Muir Glen® organic diced tomatoes, undrained (from 28-oz can)
1
can (6 oz) Muir Glen® organic tomato paste
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup shredded Cheddar cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough with hands over bottom and 1 1/2 inches up sides.
  • 2 Place string cheese, end to end, around edge of dough, cutting to fit if necessary. Reserve any remaining cheese. Fold edge of dough over cheese; pinch to seal under cheese. Bake 10 minutes.
  • 3 Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring occasionally, until tender.
  • 4 Add beans, tomatoes, tomato paste and corn; mix well. Heat to boiling. Reduce heat to medium; cook 6 to 8 minutes or until slightly thickened.
  • 5 Reduce oven temperature to 375°F. Spoon bean mixture evenly into partially baked crust. Chop any reserved string cheese. Sprinkle with string cheese and Cheddar cheese.
  • 6 Bake at 375°F 15 to 25 minutes or until crust is deep golden brown and cheese is melted. Let stand 3 to 5 minutes before serving.
  • 1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough with hands over bottom and 1 1/2 inches up sides.
  • 2 Place string cheese, end to end, around edge of dough, cutting to fit if necessary. Reserve any remaining cheese. Fold edge of dough over cheese; pinch to seal under cheese. Bake 10 minutes.
  • 3 Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring occasionally, until tender.
  • 4 Add beans, tomatoes, tomato paste and corn; mix well. Heat to boiling. Reduce heat to medium; cook 6 to 8 minutes or until slightly thickened.
  • 5 Reduce oven temperature to 375°F. Spoon bean mixture evenly into partially baked crust. Chop any reserved string cheese. Sprinkle with string cheese and Cheddar cheese.
  • 6 Bake at 375°F 15 to 25 minutes or until crust is deep golden brown and cheese is melted. Let stand 3 to 5 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
9g,
9%
),
Cholesterol
40mg
40%;
Sodium
1290mg
1290%;
Total Carbohydrate
50g
50%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
35%;
Calcium
50%;
Iron
20%;
Exchanges:
2 1/2 Starch; 2 Vegetable; 1 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.