Hidden Treasures Ranch Pockets Recipe

Ingredients

• 1 teaspoons rapid rise yeast
• cup warm water (110F to 115F)
• 3 tablespoons white sugar
• teaspoon salt
• 1 egg
• cup whole wheat flour
• 1 cups bread flour, or as needed
• 1 pound ground pork
• 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch)
• 1 cup finely chopped cabbage
• 1 small zucchini, grated
• 1 small onion, chopped
• cup red bell pepper, finely chopped
• 1 carrot, grated
• 1 teaspoon minced garlic, or to taste
• Salt and pepper to taste
• 1 tablespoon butter, melted

Directions

1. Sprinkle the yeast over warm water in a large bowl. Let stand for 5 minutes until the yeast softens and forms a creamy foam.
2. Beat in the sugar, egg, teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes.
3. Gradually stir in the bread flour, adding cup at a time and mixing well after each addition. Continue until the dough begins to pull together.
4. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
5. Lightly oil a large bowl and place the dough inside. Turn the dough to coat it with oil. Cover with a light cloth and let rise in a warm place (80F to 95F) for 30 minutes, or until doubled in volume.
6. While the dough rises, heat a large skillet over medium heat. Cook the ground pork, stirring until browned and crumbly. Drain any excess grease.
7. Stir in the ranch dressing mix until the meat is well coated. Add the chopped cabbage, grated zucchini, onion, red bell pepper, grated carrot, and minced garlic. Cook for about 10 minutes until the vegetables are tender and the liquid has mostly evaporated. Season with salt and pepper. Set aside.
8. Once the dough has risen, deflate it and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces. Roll each piece into an 8-inch square, then cut each large square into four smaller squares.
9. Place about 3 tablespoons of the pork mixture in the center of each square. Bring the corners of the dough over the filling and pinch to seal the edges. If necessary, secure with a toothpick.
10. Spray a baking sheet with cooking spray and arrange the pouches on the sheet, spacing them about 3 inches apart. Cover the pouches with a damp cloth and let them rise for another 30 minutes until doubled in volume.
11. Preheat the oven to 350F (175C). Bake the pouches in the preheated oven for 15 minutes or until golden brown.
12. Remove from the oven and discard any toothpicks. Brush each pocket with melted butter. Serve hot.

Nutrition Facts (per serving)

• Calories: 104
• Total Fat: 5g (7% Daily Value)
• Saturated Fat: 2g (11% Daily Value)
• Cholesterol: 32mg (11% Daily Value)
• Sodium: 224mg (10% Daily Value)
• Total Carbohydrates: 8g (3% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 3g
• Protein: 6g (13% Daily Value)
• Vitamin C: 10mg (11% Daily Value)
• Calcium: 14mg (1% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 165mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.