Skip to Content
Menu

Chili and Cheese Pockets

Pillsbury Kitchens
Updated Nov 11, 2023
  • Pin
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
  • Pin

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

Tips from the

Pillsbury Kitchens

  • tip 1
    For the perforations in the dough to stay sealed, we like to use our thumb and forefinger to press the dough together, along each perforation.
  • tip 2
    Leave a small border of dough around the chili and cheese, so that the pockets will stay closed. Any chili or cheese on the edges will make it hard for the dough to stick together and may cause the filling to leak during baking.
  • tip 3
    Brushing the pockets with melted butter, help them get a gorgeous golden brown when baked, and also make the dough slightly sticky for the parsley to stick to it.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section