Ranch-Seasoned Pork and Veggie Baked Pockets

1. 1

   Sprinkle the yeast over warm water in a large bowl. Let it sit for 5 minutes until the yeast softens and forms 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, 1/2 cup at a time, mixing well after each addition. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in it, 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 size, about 30 minutes.

2. 2

   While the dough rises, heat a large skillet over medium heat and cook, stirring, until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until the 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. 3

   Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces—do not tear it. Roll each portion into an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling in 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. Arrange 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 size, about 30 minutes.

4. 4

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

5. 5

   Bake in the preheated oven until golden brown, about 15 minutes. Remove from the pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

• Calories 177.27 kcal — Moderate 9%
• Protein 8.38 g — Moderate 17%
• Carbohydrate 18.66 g 7%
• Total Fat 7.56 g — Moderate 10%
• Saturated Fat 2.98 g — Moderate 15%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 37.23 mg — Moderate 12%
• Sodium 49.38 mg ⌄ Low Source 2%
• Dietary Fiber 2.08 g ⌄ Low Source 7%
• Total Sugars 3.8 g --
• Added Sugars 0.31 g ⌄ Low Source 1%
• Calcium 21.76 mg ⌄ Low Source 2%
• Iron 1.14 mg ⌄ Low Source 6%
• Potassium 204.45 mg ⌄ Low Source 4%
• Vitamin A 8.96 mcg ⌄ Low Source 1%
• Vitamin C 13.64 mg — Moderate 15%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅