Garden Veggie Bundles

Garden Veggie Bundles

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


  • 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


  1. On a board or counter, sprayed with nonstick cooking spray, press each roll into a 4 x 5-inch rectangle. Cover with plastic wrap and let rest.
  2. Melt butter in a large frying pan and sauté onions and garlic for 1 to 2 minutes. Add remaining vegetables and seasonings and sauté for an additional 2 minutes.
  3. 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.
  4. Bake at 350 degrees F for 25 to 30 minutes.

Recipe and photo used with permission from: Rhodes Bake-N-Serv

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!