Garden Veggie Pockets
Ingredients
- 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 ⓘ
Instructions
- 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.
- 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.
- Place bundles on a large sprayed baking sheet.
- Bake at 350F 25-30 minutes.
- Hint: Use your favorite garden vegetables to personalize your bundles.
Nutrition & Diet Analysis (per serving)
640
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).