Garden Veggie Pockets

• 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
• 12 red bell pepper, sliced
• 10 -12 fresh mushrooms, sliced
• 1 teaspoon lemon pepper
• 12 teaspoon onion salt
• 18 teaspoon thyme
• 8 slices mozzarella cheese
• flour

1. On a board or counter, sprayed with non-stick cooking spray, press each roll into a 4x5-inch rectangle.
2. Cover with plastic wrap and let rest.
3. Melt butter in a large frying pan and saute onions and garlic 1-2 minutes.
4. Add remaining vegetables and seasonings and saute an additional 2 minutes.
5. Divide vegetable mixture equally between 6 of the roll rectangles, keeping it at least 1/2-inch away from the edges.
6. Place 2 slices of cheese over vegetable mixture.
7. Using your fingers, moisten edges of dough with water.
8. Place remaining 6 roll rectangles over the cheese.
9. Pinch edges together to seal and turn them up towards the top.
10. Dust with flour, if desired.
11. Place bundles on a large sprayed baking sheet.
12. Bake at 350F 25-30 minutes.
13. Hint: Use your favorite garden vegetables to personalize your bundles.

dough rolls, butter, yellow onion, garlic, zucchini, yellow squash, green bell pepper, red bell pepper, mushrooms, lemon pepper, onion salt, thyme, mozzarella cheese, flour

Taken from www.food.com/recipe/garden-veggie-pockets-143142 (may not work)