Name: Hidden Treasures Ranch Pockets
Prep time: 50 min
Cook time: 50 min
Yield: 16
Ingredients: Rapid rise yeast - 1 ½ teaspoons; Warm water (110 degrees F to 115 degrees F) - ½ cup; White sugar - 3 tablespoons; Salt - ½ teaspoon; Egg - 1; Whole wheat flour - ½ cup; Bread flour, or as needed - 1 ½ cups; Ground pork - 1 pound; Ranch dressing mix (such as Hidden Valley Ranch®) - 1 (1 ounce) package; Finely chopped cabbage - 1 cup; Zucchini, grated - 1 small; Onion, chopped - 1 small; Red bell pepper, finely chopped - ½ cup; Carrot, grated - 1; Minced garlic, or to taste - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Butter, melted - 1 tablespoon

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Hidden Treasures Ranch Pockets

1. Rapid rise yeast - 1 ½ teaspoons

2. Warm water (110 degrees F to 115 degrees F) - ½ cup

3. White sugar - 3 tablespoons

4. Salt - ½ teaspoon

5. Egg - 1

6. Whole wheat flour - ½ cup

7. Bread flour, or as needed - 1 ½ cups

8. Ground pork - 1 pound

9. Ranch dressing mix (such as Hidden Valley Ranch®) - 1 (1 ounce) package

10. Finely chopped cabbage - 1 cup

11. Zucchini, grated - 1 small

12. Onion, chopped - 1 small

13. Red bell pepper, finely chopped - ½ cup

14. Carrot, grated - 1

15. Minced garlic, or to taste - 1 teaspoon

16. Salt and pepper to taste - 1 teaspoon

17. Butter, melted - 1 tablespoon

How to cook deliciously - Hidden Treasures Ranch Pockets

1. Stage

Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.

2. Stage

While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.

3. Stage

Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

4. Stage

Preheat an oven to 350 degrees F (175 degrees C).

5. Stage

Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.