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.
Recipe and photo credit:
Rhodes International - rhodesbread.com.