Hidden Treasures Ranch Pockets

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 teaspoons rapid rise yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup whole wheat flour
• 1 1/2 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
• 1/2 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the warm water, white sugar and yeast together in a large bowl and let stand 5 minutes until foamy. Add the egg, salt, whole wheat flour and about 1 cup of the bread flour and mix well.

2. Add more bread flour, a little at a time, until the dough is smooth and only slightly sticky. Knead 6 to 8 minutes, then cover and let rise in a warm spot for 30 minutes until doubled.

3. Heat a large skillet over medium-high heat and cook the ground pork, breaking it up, until no pink remains and it reaches 160°F (71°C) in the thickest part, about 6 minutes.

4. Add the chopped onion and minced garlic to the pork and cook 3 minutes until softened. Stir in the chopped cabbage, grated zucchini, grated carrot and chopped red bell pepper and cook 5 minutes until tender.

5. Stir in the ranch dressing mix and season with salt and pepper to taste. Remove from heat and let the filling cool until warm, not hot.

6. Punch the dough down and divide it into 16 equal pieces. Roll each piece into a 5-inch circle on a lightly floured surface.

7. Place about 2 tablespoons of filling in the center of each circle. Fold the dough over into a half-moon, pinch the edges tightly to seal, and place on a lined baking sheet.

8. Cover the pockets and let rest 10 minutes while the oven preheats to 375°F (190°C).

9. Brush the tops with the melted butter and bake 15 to 20 minutes until golden brown on top and cooked through.

10. Let the pockets cool on the baking sheet for 5 minutes before serving.