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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Yummy bundles of dough filled with fresh veggies and cheese, then baked in a hot oven. This is so easy using pre-frozen dough. Prep time includes the thaw time. Ingredients:
12 rhodes texas frozen dough rolls, thawed but still cold |
1 tablespoon butter |
1 medium yellow onion, sliced |
2 garlic cloves, 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 |
Directions:
1. On a board or counter, sprayed with non-stick cooking spray, press each roll into a 4x5-inch rectangle. Cover with plastic wrap and let rest.
2. Melt butter in a large frying pan and saute onions and garlic 1-2 minutes. Add remaining vegetables and seasonings and saute 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.
3. Place bundles on a large sprayed baking sheet. Bake at 350°F 25-30 minutes.
4. Hint: Use your favorite garden vegetables to personalize your bundles.
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