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Garden Veggie Bundles |
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Serves: 6 Print this RecipeServing: 1 bundle 12 Rhodes Texas Rolls, thawed but still cold 1 tablespoon butter 1 medium sized 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 to 12 fresh mushrooms, sliced 1 teaspoon lemon pepper seasoning 1/2 teaspoon onion salt 1/8 teaspoon thyme 8 slices mozzarella cheese Flour On a board or counter, sprayed with non-stick cooking spray, press each roll into a 4 x 5-inch rectangle. Cover with sprayed 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. Remove wrap. 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°F for 25-30 minutes. HINT: Use your favorite garden vegetables to personalize your bundles. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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