One of our favorite go-to meals when the kids were little was chili dogs. The snap of the hot dog, combined with the spice of the chili and the crunch of a toasted bun, was, and still is, comfort food for our family.

Even today, although we very rarely eat chili dogs, I always keep a couple of cans of chili and a pack of all beef hot dogs on hand, just in case.

The other day, I was staring at a can of chili, wondering what to do with it, besides the usual. An internet search brought up quite a few recipes for chili cheese pockets. The only problem was, none of them had the exact ingredients. I wanted. They were all a little too fancy, you know what I mean?

I decided to work the ingredients I had on hand, going with what sounded good to me. Here’s what I came up with. I hope you like it.

Chili Cheese Pockets

Ingredients:

1 package refrigerated pie crust

1 can (15 oz). chili with beans

1/2 of a 12 oz. can Mexican corn

1 cup shredded Mexican four cheese blend

Directions:

Preheat oven to 425F. Spray a baking sheet with cooking spray, set aside. Unroll pizza crust dough. Cut into 4 quarters, slightly stretching each piece.

Combine, chili, corn and cheese in a medium sized bowl. Measure about 3/4 cup of chili mixture onto 1/2 of each rectangle. Fold dough over and press edges firmly to seal. Bake 13 to 18 minutes, until golden brown.

Admittedly, these were quite large. I made myself a hot dog to go with mine, which was completely unnecessary. Next time I might cut the dough into sixths or even eighths.

These chili cheese pockets freeze well. To reheat, pop them straight into a 400F oven, still frozen, and re-bake for about 15 minutes.

Serve hot with sour cream or ranch dressing (my favorite!)