Veggie pockets

Ok, that's a misleading name. There is plenty of meat in there as well.

Ingredients
0.5 lb ground beef
2 hot Italian sausages
1 small head of cabbage
1 zucchini
2 carrots
1 small bell pepper
1 small yellow onion
2 cloves of garlic
3 tbsp Ranch dressing
salt
black pepper

dough:
2 tsp yeast
2 tsp sugar
1.25 cup water
1 egg
2 tbsp butter
2 cups of whole wheat flour
2-3 cups of white flour
2 tsp salt

Preparation
Fry the meat and stir to crumble. Drain off excess fat. Save a little bit to cook the veggies in. Mince the onion, garlic and bell pepper. Grate the carrots, zucchini and cabbage.

Fry the onion until translucent, add the cabbage and the garlic, cook until cabbage browns lightly (will take ~20-30 minutes). Remove from pan. Add the squeezed out zucchini, carrots and pepper. Cook until it dries somewhat.

Mix meat, veggies and ranch dressing. Set aside.

Bloom the yeast in 0.25 cup warm water with the sugar. Add the remaining water and the egg. Whisk. Add the flour and salt. Knead until it comes together, add more flour if necessary. This is meant to be a pretty stiff dough. Knead for 5 minutes. Mix in the butter and knead until smooth and elastic (another 5 minutes will do it).

Place in a bowl coated with oil, allow to double in size. Cut into 12 pieces and roll into large rectangles. Fill with about 3 tbsp of filling. Pinch seams together, turn it toward the bottom. Poke a small hole and squeeze out air through the top.

Place onto an oiled cookie sheet, brush top with oil. Allow to double in size again (~40 minutes). Bake in a 375F preheated oven until golden brown.

Allow to cool on cookie racks, freeze or serve.