Garden Veggie Bundles

Garden Veggie Bundles

Prep Time


Cook Time

30 minutes


Garden Veggie Bundles

Use your favorite garden vegetables and cheese to stuff these Rhodes Texas Rolls and create a tasty vegetarian entree or side dish.

This recipe courtesy of Recipe Goldmine and Rhodes Bake-N-Serve.


  • 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 non-stick 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 1-2 minutes. Add remaining vegetables and seasonings and sauté 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°F for 25-30 minutes.
  • 5 Hint: Use your favorite garden vegetables to personalize your bundles.


More TFC