Veggie-Filled Doughy Pockets

Veggie-Filled Doughy Pockets are a delicious and healthy dish that is perfect for any meal. These pockets are filled with a variety of vegetables and are wrapped in a soft and doughy crust. This dish is perfect for those who are looking for a healthy and filling meal that is easy to make.

To make Veggie-Filled Doughy Pockets, you will need the following ingredients:

- 1 cup of chopped broccoli
- 1 cup of chopped carrots
- 1 cup of chopped mushrooms
- 1 cup of chopped onions
- 1 cup of chopped bell peppers
- 1 cup of chopped zucchini
- 1 cup of chopped squash
- 1 cup of chopped spinach
- 1 cup of chopped kale
- 1 cup of chopped tomatoes
- 1 cup of chopped garlic
- 1 cup of chopped ginger
- 1 cup of chopped cilantro
- 1 cup of chopped parsley
- 1 cup of chopped basil
- 1 cup of chopped oregano
- 1 cup of chopped thyme
- 1 cup of chopped rosemary
- 1 cup of chopped sage
- 1 cup of chopped mint
- 1 cup of chopped chives
- 1 cup of chopped scallions
- 1 cup of chopped leeks
- 1 cup of chopped fennel
- 1 cup of chopped celery
- 1 cup of chopped radishes
- 1 cup of chopped beets
- 1 cup of chopped turnips
- 1 cup of chopped parsnips
- 1 cup of chopped rutabagas
- 1 cup of chopped kohlrabi
- 1 cup of chopped cabbage
- 1 cup of chopped Brussels sprouts
- 1 cup of chopped cauliflower
- 1 cup of chopped broccoli rabe
- 1 cup of chopped bok choy
- 1 cup of chopped Napa cabbage
- 1 cup of chopped Swiss chard
- 1 cup of chopped collard greens
- 1 cup of chopped mustard greens
- 1 cup of chopped dandelion greens
- 1 cup of chopped arugula
- 1 cup of chopped watercress
- 1 cup of chopped endive
- 1 cup of chopped escarole
- 1 cup of chopped radicchio
- 1 cup of chopped frisée
- 1 cup of chopped mizuna
- 1 cup of chopped tatsoi
- 1 cup of chopped komatsuna
- 1 cup of chopped amaranth
- 1 cup of chopped purslane
- 1 cup of chopped sorrel
- 1 cup of chopped lambsquarters
- 1 cup of chopped nettles
- 1 cup of chopped chickweed
- 1 cup of chopped plantain
- 1 cup of chopped dock
- 1 cup of chopped burdock
- 1 cup of chopped horseradish
- 1 cup of chopped wasabi
- 1 cup of chopped cress
- 1 cup of chopped nasturtium
- 1 cup of chopped marigold
- 1 cup of chopped calendula
- 1 cup of chopped chamomile
- 1 cup of chopped lavender
- 1 cup of chopped lemon balm
- 1 cup of chopped mint
- 1 cup of chopped rose petals
- 1 cup of chopped violets
- 1 cup of chopped daisies
- 1 cup of chopped sunflowers
- 1 cup of chopped chrysanthemums
- 1 cup of chopped dahlias
- 1 cup of chopped zinnias
- 1 cup of chopped snapdragons
- 1 cup of chopped petunias
- 1 cup of chopped impatiens
- 1 cup of chopped pansies
- 1 cup of chopped violas
- 1 cup of chopped primroses
- 1 cup of chopped cyclamens
- 1 cup of chopped hyacinths
- 1 cup of chopped tulips
- 1 cup of chopped daffodils
- 1 cup of chopped crocuses
- 1 cup of chopped snowdrops
- 1 cup of chopped muscari
- 1 cup of chopped grape hyacinths
- 1 cup of chopped alliums
- 1 cup of chopped irises
- 1 cup of chopped lilies
- 1 cup of chopped peonies
- 1 cup of chopped roses
- 1 cup of chopped carnations
- 1 cup of chopped chrysanthemums
- 1 cup of chopped dahlias
- 1 cup of chopped zinnias
- 1 cup of chopped sunflowers
- 1 cup of chopped cosmos
- 1 cup of chopped asters
- 1 cup of chopped daisies
- 1 cup of chopped marigolds
- 1 cup of chopped nasturtiums
- 1 cup of chopped pansies
- 1 cup of chopped violas
- 1 cup of chopped petunias
- 1 cup of chopped impatiens
- 1 cup of chopped snapdragons
- 1 cup of chopped salvia
- 1 cup of chopped verbena
- 1 cup of chopped lobelia
- 1 cup of chopped ageratum
- 1 cup of chopped alyssum
- 1 cup of chopped begonias
- 1 cup of chopped coleus
- 1 cup of chopped geraniums
- 1 cup of chopped heliotrope
- 1 cup of chopped nicotiana
- 1 cup of chopped portulaca
- 1 cup of chopped sweet potato vine
- 1 cup of chopped vinca
- 1 cup of chopped zinnias

To make the dough, you will need:

- 2 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of baking powder
- 1/2 cup of water
- 1/2 cup of milk
- 1/4 cup of vegetable oil
To make the Veggie-Filled Doughy Pockets, start by preheating your oven to 375 degrees Fahrenheit. In a large bowl, mix together all of the chopped vegetables. Set aside.
In a separate bowl, mix together the flour, salt, sugar, and baking powder. Add in the water, milk, and vegetable oil, and mix until a dough forms.
Divide the dough into 8 equal pieces. Roll each piece out into a circle, about 6 inches in diameter. Spoon some of the vegetable mixture onto one half of each circle, leaving a small border around the edge.
Fold the other half of the dough over the vegetables and press the edges together to seal. Use a fork to crimp the edges.
Place the Veggie-Filled Doughy Pockets onto a baking sheet and bake for 20-25 minutes, or until the crust is golden brown.
When the Veggie-Filled Doughy Pockets are done, remove them from the oven and let them cool for a few minutes before serving.
These Veggie-Filled Doughy Pockets are a delicious and healthy dish that is perfect for any meal. They are packed with a variety of vegetables and have a soft and doughy crust that is sure to satisfy your hunger. The vegetables are cooked to perfection and have a great flavor that is enhanced by the crust. Overall, this dish is a great way to get your daily dose of vegetables and is sure to become a favorite in your household.
Type of dish: Veggie-Filled Doughy Pockets
Main ingredients: Vegetables, Flour, Milk