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Chili and Cheese Pockets

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Pillsbury Kitchens
Updated Nov 11, 2023
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If you’ve got leftover chili in your fridge, but your family hates leftovers, you’re going to love this recipe! Just one cup of chili makes 4 filling pockets. It’s also a great recipe to keep your grocery budget in check, as you stretch that chili into another irresistible meal.

What Are Chili and Cheese Pockets?

Crescent roll dough rectangles are filled with your leftover chili and shredded cheddar cheese. The dough is folded over and the edges are pressed to form pockets. They are brushed with melted butter before baking, to form delicious stuffed cheese and chili pockets.

Can I Use Canned Chili with Beans in Chili and Cheese Pockets?

The beauty of this recipe is that it’s great if you have leftover chili…but you don’t have to wait to have chili on hand to make these delicious chili and cheese pockets! You can use canned chili or any other chili (with or without beans), as you like.

More About This Recipe

Frequently Asked Questions

Chili and Cheese Pockets

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 5
  • Servings 4
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Unroll dough; separate into 4 (6x4-inch) rectangles. Place dough rectangles on ungreased cookie sheet spaced evenly apart; firmly press perforations to seal.
  • Step 
    2
    Top short side of each rectangle half with 1/4 cup chili. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edges with fork to seal. Brush with melted butter.
  • Step 
    3
    Bake 12 to 16 minutes or until tops of crescents are golden brown. Sprinkle with parsley before serving.

Nutrition

400 Calories
24g Total Fat
15g Protein
31g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
45mg
15%
Sodium
810mg
34%
Potassium
200mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
7%
Sugars
8g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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