Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!
Provided by kitchenofgoodandevil
Categories Weeknight
Time 1h15m
Yield 4-8 pockets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
- To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
- Add corn, cheese, and shrimp. Blend together.
- Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
- Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
- Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
- Brush olive oil onto each pocket.
- Bake at 350° for 30-35minutes.
Nutrition Facts : Calories 478.3, Fat 10.4, SaturatedFat 4.4, Cholesterol 21.3, Sodium 219.8, Carbohydrate 86.3, Fiber 9.3, Sugar 6, Protein 15
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