Hidden Treasures Ranch Pockets Recipe - Allrecipes.com
Hidden Treasures Ranch Pockets Recipe

Hidden Treasures Ranch Pockets

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 16 pockets Change Servings
  • PREP

    50 mins
  • COOK

    35 mins

    2 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2010

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 those discerning rug rats! thx larkspur!

Most Helpful Critical Review
Nov 16, 2010

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

Jul 13, 2010

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 filling. These were great. The kids ate them! Will make these again and again! Finally got the kids to have some veggies. Thanks Larkspur!

Nov 10, 2010

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 are kid friendly and freeze well. I make them in batches for the freezer. Perfect for a quick and easy 'good for you' addition to lunch boxes.

Oct 27, 2010

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 hubby always says that there is no way I can get him to eat veggies. Well I did last night! It was fantastic! I was so surprised! Even my picky 2 yr old loved them! I created exactly minus the dough. I used Grands Biscuits. Turned out awesome! My hubby took ALL the leftovers to work!

Aug 06, 2010

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. Next time though I will brush them with the butter before putting them in the oven.

May 26, 2011

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...

Mar 16, 2011

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, just couldn't get it all to fit in the dough - however the flavor was so good and everyone enjoyed these - and I followed the recipe exactly (except for using half ww flour & half bread flour - 1c each)


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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