Garden Veggie Pockets

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.