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
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.