Hidden Treasures Ranch Pockets

Hidden Treasures Ranch Pockets

larkspur

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 25 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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. 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. 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. Preheat an oven to 350 degrees F (175 degrees C).
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 14
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

wow this was awesome...i was pressed for time and used phylo dough. this is great as left-overs, if you have any! ya give this a shot terrific way to get some veggies out of the garden and into ...

Most helpful critical review

They were ok to me, but the hubby loved them. I followed the recipe as is.

Most helpful
Most positive
Least positive
Newest

wow this was awesome...i was pressed for time and used phylo dough. this is great as left-overs, if you have any! ya give this a shot terrific way to get some veggies out of the garden and into ...

I'm rating this on only the filling. I was in a rush and wanted to try this, but didn't have time to make the bread, instead I used refrigerated biscuit dough and stuffed those with the yummy fi...

I made these exactly as written, and they were worth the effort! So good! This is one of those recipes that has you saying "why didn't I think of that?" Very original and very, very tasty. These...

This was a simple and great recipe! The only reason I didn't give 5 stars was because I think the recipe could have just called for biscuit dough instead of going through all those steps. My h...

I tried these the other day... what a hit they were, the kids loved them. They even were delicious cold. I didn't make the bread though, I instead used Won Ton wraps and they were delicious. ...

They were ok to me, but the hubby loved them. I followed the recipe as is.

I made these just as instructed, but really did care for them. The recipe is a good recipe, but the taste didnt suit me. Probably just my taste buds this time...

These were very tasty, just difficult to work the dough. I had a tough day for getting dough to rise - and the squares barely closed for me. I had a little of the groudn pork mixture left over, ...

I made it into a pie with refrigerated dough to save time and used a homemade ranch mix (though it didn't taste ranch-y at all!). We thought it was just okay, and did make the recipe as-is.

Other stories that may interest you