Grill Bread

Name: Grill Bread
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 4 frozen Texas-size white dinner rolls (2 ounces each), thawed; 2 garlic cloves, minced; 2 tablespoons olive oil; 1/2 pound fresh mushrooms, sliced; 1 small onion, cut into thin wedges; 1 medium green pepper, sliced; 1 medium sweet yellow pepper, sliced; 1 medium sweet red pepper, sliced; 1/2 cup fresh snow peas; 3/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon dried oregano

This fun round bread is tender, tasty and can be used much the came way you'd use flour tortillas or pita bread.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

4 frozen Texas-size white dinner rolls (2 ounces each), thawed
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 small onion, cut into thin wedges
1 medium green pepper, sliced
1 medium sweet yellow pepper, sliced
1 medium sweet red pepper, sliced
1/2 cup fresh snow peas
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried oregano

Directions

On a lightly floured surface, roll out each roll into an 8-in. to 10-in. circle, turning dough frequently; set aside.
In a large skillet, saute garlic in oil until tender. Add mushrooms; saute for 2-3 minutes. Add the onion, peppers, peas, salt, pepper and oregano; cook 3 minutes or until crisp-tender.
Meanwhile, grill bread, uncovered, over medium-high heat for 30-45 seconds on each side or until lightly browned. Fill with vegetable mixture and serve immediately. The bread can be reheated in the microwave.