1 c. (about 4 oz.) chopped fresh mushrooms
1 c. shredded zucchini
1/2 c. chopped onion
1/4 c. chopped green bell pepper
1 1/2 tsp. chicken-flavor instant bouillon
1 clove garlic, finely chopped
1/2 tsp. Italian seasoning
2 tbsp. olive oil
2 (8 oz.) pkg. refrigerated crescent rolls
1 c. (4 oz.) shredded Mozzarella cheese
Prepared pasta sauce (optional)

Preheat oven to 350 degrees. In large skillet, cook mushrooms, zucchini, onion, green pepper, bouillon, garlic and seasoning in oil until tender. Unroll dough to form rectangle. Firmly press perforations together to seal. Top each rectangle with half the vegetable mixture; sprinkle with cheese.

Starting at the narrow end, roll up; press to seal edges. Place rolls seam side down on ungreased 15x10 inch baking pan. Bake 20 to 25 minutes or until golden. Slice and serve with pasta.