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Garden Veggie Bundles

Garden Veggie Bundles
Garden Veggie Bundles
4.5 / 5  (2 votes, 0 reviews )

This recipe gives you the ideal way to use vegetables fresh from the garden (or the grocery store).


Prep Time: 20 min (not including thaw time)
Bake Time: 25-30 min
Servings: 6
Skills: Intermediate


Ingredients

  1. 12 Rhodes Texas Rolls, thawed but still cold
    1 tablespoon butter
    1 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
    10-12 fresh mushrooms, sliced
    1 teaspoon lemon pepper
    1/2 teaspoon onion salt
    1/8 teaspoon thyme
    8 slices mozzarella cheese
    flour

Instructions

On a board or counter, sprayed with non-stick cooking spray, press each roll into a 4x5-inch rectangle. Cover with sprayed 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 saute an additional 2 minutes.

Remove wrap. 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 25-30 minutes.

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

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