12 Rhodes Bake-N-Serv™ Texas rolls, thawed and risen
2 lbs. boneless, skinless chicken, cut in strips
1 small onion, sliced
1 cup sliced mushrooms
1 red bell pepper, in strips
1 teaspoon garlic powder
1/4 cup chopped cilantro
1 tablespoon oil
1 green bell pepper, in strips
1 medium zucchini, sliced
2 teaspoons cumin
salt & pepper


Thaw rolls according to instructions on bag. Sauté chicken and onion in oil until cooked and tender. Add remaining fajita ingredients. Sauté stirring constantly for 5 minutes. Roll out dough on a lightly floured surface to 8 inches in diameter. Grill flattened rolls till sides are golden brown. Turn when tops are bubbly. To prevent burning prick bubbles larger than a quarter. Time varies according to grill's temperature but should take less than two minutes. Divide fajita mixture evenly among grilled rolls, then fold sides over. Serve with sour cream and salsa.

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