Garden Veggie Bundles

Ingredients

• 12 Rhodes Texas Rolls, thawed but still cold
• 1 tablespoon butter
• 1 medium size yellow onion, sliced
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 10-12 fresh mushrooms, sliced
• 1 teaspoon lemon pepper
• 1/2 teaspoon onion salt
• 1/8 teaspoon thyme
• 8 slices mozzarella cheese
• Flour

Instructions

1. On a board or counter, sprayed with nonstick cooking spray, press each roll into a 4 x 5 inch rectangle. Cover with plastic wrap and let rest.
2. Melt butter in a large frying pan and sauté onions and garlic for 1 to 2 minutes. Add remaining vegetables and seasonings and sauté for an additional 2 minutes.
3. Divide vegetable mixture equally between 6 of the roll rectangles, keeping it at least 1/2-inch away from the edges. Place 2 slices of cheese over vegetable mixture. Using your fingers, moisten edges of dough with water. Place remaining 6 roll rectangles over the cheese. Pinch edges together to seal and turn them up towards the top. Dust with flour, if desired. Place bundles on a large sprayed baking sheet.
4. Bake at 350 degrees F for 25 to 30 minutes.

Notes

Use your favorite garden vegetables to personalize the bundles.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv