12 Rhodes bake-n-serv™ Texas rolls, thawed and risen
2 lb. boneless, skinless chicken, cut in strips
1 small onion, sliced
1 cup sliced mushrooms
1 red bell pepper, in strips
1 teaspoon garlic powder
1/4 cup chopped cilantro
1 tablespoon oil
1 green bell pepper, in strips
1 medium zucchini, sliced
2 teaspoons cumin
salt and pepper, to taste

Thaw rolls according to instructions on bag. Sauté chicken and onion in oil until cooked and tender. Add remaining fajita ingredients. Sauté stirring constantly for 5 minutes. Roll out dough on a lightly floured surface to 8-inches in diameter. Grill flattened rolls till sides are golden brown. Turn when tops are bubbly.

To prevent burning prick bubbles larger than a quarter. Time varies according to grill's temperature but should take less than two minutes. Divide fajita mixture evenly among grilled rolls, then fold sides over. Serve with sour cream and salsa.

Submitted by: Melissa Maybury