Beef / Pork

Zucchini Burger Pockets takes 50 minutes to prepare.

Zucchini Burger Pockets takes 30 minutes to cook.

Zucchini Burger Pockets makes 35 servings.

The ingredients for Zucchini Burger Pockets are:

Filling:
1 lb hamberger
3 cups shredded zucchini (can mix in yellow squash)
1 onion
1 and 1/2 cups tomato juice
*can add cheese after the rest has cooled

Crust:
3 Tbsp yeast (3 packages)
3/4 cup warm water
2 and 1/4 cup milk
1 and 1/2 tsp salt
2 Tbsp sugar
3 Tbsp shortening
6 cups flour (I recommend half white and half wheat)

Here is how you make Zucchini Burger Pockets:

Dice onion and fry with hamburger. Cook thoroughly. Add the shredded zucchini and saute until the zucchini is cooked, then add the tomato juice and salt and pepper to taste. Allow to simmer until most of the liquid has evaporated. Let cool. (can add shredded cheese when cooled, but the nutritional info is without.)While the filling is cooling start the crust. Dissolve the yeast in the warm water. Add the milk, sugar, and salt. Then add the shortening. Mix together. Gradually add the flour. Allow dough to raise for 30 min. Roll dough to 1/4 inch thickness and cut into squares (or triangles, whichever you find easiest to manipulate). Put about 2-3 Tablespoons of the filling in the center of the cut dough, then fold the dough over and pinch the edges shut. Place on a greased pan and rest for 15 minutes. While the burgers are resting preheat the oven to 375 degrees F. Cook for 30 minutes or until golden brown.Serving Size:?Makes about two dozen burgers, depending on how small you cut the dough.

The nutritional information for Zucchini Burger Pockets is:

• Servings Per Recipe: 35
• Amount Per Serving
• Calories: 136.6

• Total Fat: 4.2 g
• Cholesterol: 10.5 mg
• Sodium: 146.4 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.1 g
• Protein: 6.0 g