Chile Rellenos Pie
  1. Heat oven to 350 F.
  2. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie pan or square pan, press over bottom and sides to form crust.
  3. Sprinkle cornmeal over crust and press into it.
  4. In a small bowl, combine cheeses, reserving 1/2 cup for topping.
  5. Add chiles to cheese and sprinkle over crust.
  6. Beat eggs and sour cream together until smooth, then pour over cheese mixture.
  7. Sprinkle with reserved 1/2 cup of cheese.
  8. Cover edge of crust with foil during first 20 minutes of baking to prevent over-browning.
  9. Bake at 350 F for 33-43 minutes, until a knife inserted near center comes out clean.
  10. Cool 5 minutes before serving.
  11. Cut into wedges or squares to serve.