Vegetable Crunch - cooking recipe

Ingredients

1 box fresh mushrooms, washed, drained and sliced
1 small onion, finely chopped
2 stalks celery, chopped
1 green bell pepper, deseeded and cut into 1/2 inch squares
small amount of oil
2 to 3 small zucchini (4 to 5 inches), cut into 1/4 inch thick slices
2 to 3 small yellow squash, cut into 1/4 inch thick slices
1 large onion, peeled and sliced top to bottom so you end up with long thin pieces (for added texture)
1 lb. Colby or Cheddar cheese, sliced into 1/4 inch slices
1 lb. Monterey Jack cheese, sliced into 1/4 inch slices
1 large handful Fritos corn chips
2 loaves frozen bread dough

Preparation

Unthaw enough to work together.
(For the real pros, use your own dough.)
Roll out, butter, cinnamon and sugar.
Roll up and cut into 12 rolls.
Grease 9 x 13-inch cake pan.