Garden Veggie Pockets Recipe

Name: Garden Veggie Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon onion salt; ⅛ teaspoon thyme; 8 slices mozzarella cheese; flour

Servings: persons

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
½ teaspoon onion salt
⅛ 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.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 rhodes texas frozen dough rolls, thawed but still cold, 1 tablespoon butter, 1 medium yellow onion, sliced, 2 garlic cloves, minced, and more.

Yes, Garden Veggie Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Veggie Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions