Rating: 4.26 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary test

prep:
50 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs 25 mins
Servings:
16
Yield:
16 pockets
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

104 calories; protein 6.4g; carbohydrates 7.8g; fat 5.2g; cholesterol 31.9mg; sodium 224.3mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
07/28/2010
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! Read More
(25)

Most helpful critical review

Rating: 3 stars
11/16/2010
They were ok to me but the hubby loved them. I followed the recipe as is. Read More
(5)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/28/2010
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! Read More
(25)
Rating: 5 stars
07/13/2010
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! Read More
(20)
Rating: 5 stars
11/10/2010
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. Read More
(19)
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Rating: 4 stars
10/27/2010
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! Read More
(13)
Rating: 5 stars
08/06/2010
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. Read More
(9)
Rating: 3 stars
11/16/2010
They were ok to me but the hubby loved them. I followed the recipe as is. Read More
(5)
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Rating: 3 stars
11/29/2010
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. Read More
(4)
Rating: 3 stars
05/26/2011
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... Read More
(4)
Rating: 5 stars
08/17/2010
Yum! These are beyond delicious. I really wanted to make these tonight but I didn't have time after work to make the dough so I did use refrigerated biscuits. That worked quite well but I will definitely make the dough next time to get the full effect. Awesome flavors and textures. Thanks so much larkspur!:) Read More
(4)