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
On a board or counter, sprayed with non-stick cooking spray, press each roll into a 4 x 5-inch rectangle. Cover with plastic wrap and let rest.
Melt butter in a large frying pan and sauté onions and garlic 1-2 minutes. Add remaining vegetables and seasonings and sauté an additional 2 minutes.
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.
Bake at 350 degrees F for 25-30 minutes.
Hint: Use your favorite garden vegetables to personalize your bundles.
Reprinted with permission from Rhodes International - rhodesbread.com.