Recipe

Hidden Treasures Ranch Pockets Recipe


Hidden Treasures Ranch Pockets Recipe Larkspur / All my dishes
3 months, 3 weeks ago
This delicious and easy recipe is a great way to get your family to eat more veggies. The filling contains zucchini, carrots, cabbage, red pepper, onions, and garlic, yet still tastes so yummy that even the pickiest eaters gobble them up!
Prep:30m Cook:15m Servings:8

Larkspur

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Ingredients
  • Dough:
  • 1-1/2 teaspoons quick-rise yeast
  • 1/2 cup plus 1 tablespoon warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 egg
  • 1/2-teaspoon salt
  • 1/2-cup whole-wheat flour
  • 1-1/2 to 1-3/4 cups bread flour
  • 1 tbs. butter, melted
  • Filling:
  • 1 lb. ground pork
  • 1 packet (1 oz.) Hidden Valley Ranch Salad Dressing Mix
  • ½ cup finely chopped red pepper
  • 1 small zucchini, grated
  • 1 carrot, grated
  • 1 small onion, chopped
  • 1 cup finely chopped cabbage
  • 1 tsp. minced garlic
  • Salt and pepper to taste

Directions
  1. For dough, in a large bowl, dissolve yeast in water.
  2. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes.
  3. Add enough remaining flour to form soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl; turn once to grease top. Cover and let rest for 10 minutes.
  6. Meanwhile, for filling, brown pork in a large pot over medium heat.
  7. Add dressing mix; stir to coat meat.
  8. Stir in veggies.
  9. Continue to cook until veggies are tender and most of the liquid has evaporated, about 10 minutes.
  10. Season with salt and pepper to taste. Set aside.
  11. Turn dough out onto a floured surface.
  12. Divide into four portions; roll each portion into an 8-inch square.
  13. Cut each large square into four 4-inch squares.
  14. Place about 3 tbs. of filling in the center of each square; bring the corners up over the filling and pinch to seal.
  15. Secure with a toothpick if needed.
  16. Place 3 inches apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes.
  17. Preheat oven to 350 degrees.
  18. Bake pockets for 15 minutes or until golden brown.
  19. Remove from pans, discard toothpicks. Brush each pocket with melted butter. Serve hot.

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Comments

ttaaccoo 3 months, 3 weeks ago said:
These sound very nice!! thank you! 5555555

peetabear 3 months, 3 weeks ago said:
Great way to get veggies in to people... five forks
peeta


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