Warm your buns during cool weather with hot chili wrapped in buttery pastry.

Chili Buns Pocket Sandwich Recipe (prep time 20 minutes)

Leftover chili (find my recipe for Mole’ Inspired Chili on page five of ‘Kathy’s Recipes’ at wnbf.com) or you can used your own leftovers, of course, or favorite canned chili

1-2 C. shredded cheddar or Mexican blend cheese

crescent roll dough

sour cream

red salsa

salsa verde

Preheat the oven to the temperature directed on the crescent roll package.  Unroll the dough on a baking sheet. I prefer to line it with parchment paper. Carefully separate the dough into squares (two of the triangular pieces left together). Lightly pinch the perforated seam between the triangles so your filling doesn’t break out.  Put a spoonful of chili on one half of the square, leaving an edge of dough. Top that with cheese and fold the dough over, sealing the edges.

Bake until golden brown and puffed.

Serve warm with sides of the red salsa, sour cream and salsa verde (green salsa). Oh gee. Look, those are the colors of the Mexican flag!  How’d that happen?

So, now you can eat your chili with your hands!