Hidden Treasures Ranch Pockets Food

HIDDEN TREASURES RANCH POCKETS

Hidden Treasures Ranch Pockets image

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!

Provided by larkspur

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 2h25m

Yield 16

Number Of Ingredients 17

Ingredients

1 ½ teaspoons rapid rise yeast
½ cup warm water (110 degrees F to 115 degrees F)
3 tablespoons white sugar
½ teaspoon salt
1 egg
½ cup whole wheat flour
1 ½ 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
½ 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

Steps:

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

Nutrition Facts : Calories 103.8 calories, Carbohydrate 7.8 g, Cholesterol 31.9 mg, Fat 5.2 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 224.3 mg, Sugar 3.2 g

HIDDEN TREASURES APPETIZERS

Hidden Treasures Appetizers image

Here's a nice little tidbit to have with cocktails. For variety you can add a small square of your favorite cheese to the mushroom crown before sealing in biscuit dough.

Provided by luvmybge

Categories Low Protein

Time 25m

Yield 24 appetizers

Number Of Ingredients 3

Ingredients

1 (13 ounce) can mushroom caps, drained and broth reserved
1 (10 ounce) package refrigerated biscuits
1/4 cup grated parmesan cheese

Steps:

Drain buttery broth from mushrooms.
Reserve broth.
Blot excess moisture from mushroom crowns with paper towels.
Separate biscuits and cut each one into fourths.
On a floured board, press biscuit quarters into rounds and wrap one around each crown.
Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese.
Bake on a greased cookie sheet in a preheated 400F oven for 10-15 minutes.

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