1/2 cup shredded sharp cheese
1 tomato, diced very small
1/2 cup green pepper, diced very small

Open the can of refrigerator rolls. Roll the flat and sort of long. I just use my fingers and push them into a rough oval shape, but you can use a rolling pin if you really need to. Layer the vegetables in any manner, and top with a few sprinkles of cheese. Roll up like a crescent roll. Pinch the ends shut. Arrange on a cookie sheet, but not touching! Bake as directed by the refrigerator roll package.

The best thing about these rolls is, you can make each one different. In some, put the broccoli and cheese, and in others--well, you get my drift here. With a school full of kids, I have to make a wide variety of Vegetable Rolls to suit their varied tastes. Of course, I make them by the hundreds, not just ten at a time, but you can figure out how to make more by simply opening another can of rolls, and increasing the amount of vegetables. Lots of different vegetables work, too. Cauliflower had a limited success here, as did onion. Potato did not work well. Likewise, green beans and corn were not well-received. Next fall, when I have a new supply of zucchini, I plan to try them in the rolls. Some of the bigger vegetables, such as broccoli, need to be precooked.