12 Rhodes bake-n-serv™ Texas rolls, thawed but still cold
1 tablespoon butter
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 to 12 fresh mushrooms, sliced
1 teaspoon lemon pepper
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 4x5-inch rectangle. Cover with plastic wrap and let rest. Melt butter in a large frying pan and saute 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°F for 25 to 30 minutes.

Hint: Use your favorite garden vegetables to personalize your bundles.

Submitted by: Melissa Maybury