Hidden Treasures Ranch Pockets

In a large bowl, sprinkle the yeast over warm water. Let stand for 5 minutes until softened and foamy. (5 minutes)

Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low speed for 3 minutes. (3 minutes)

Gradually stir in the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (8 minutes)

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes. (30 minutes)

While the dough is rising, heat a large skillet over medium heat. Cook and stir the ground pork until crumbly and browned. Drain any excess grease.

Stir in the ranch dressing mix until the pork 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. (10 minutes)

Deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into four equal pieces. Roll each piece into 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. (30 minutes)

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

Bake in the preheated oven until golden brown, about 15 minutes. (15 minutes)

Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.