Creamy Tuna Garden Wedges |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is another one from my Bisquick recipe book. This is a fresh tasting appetizer. You can leave the tuna out for meatless or even add 1 cup of crab meat instead of tuna. Ingredients:
1 1/2 cups bisquick |
1/3 cup boiling water |
2 medium green onions, sliced |
1 (8 ounce) package cream cheese, softened |
1/2 cup sour cream |
1 teaspoon dill weed |
1/8 teaspoon garlic powder |
1 (6 ounce) can tuna in water, drained |
3 cups assorted fresh vegetables (sliced radishes, celery, red onion, chopped broccoli, cauliflower, yellow summer squash, or any appr) |
1 cup of shredded cheddar cheese |
Directions:
1. Preheat oven to 450°F.
2. Stir the Bisquick with the boiling water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
3. Press dough into ungreased 12-inch pizza pan using fingers dusted with Bisquick.
4. Pinch the edges to form 1/2 inch rim. Bake for 10 minutes or until light brown; cool for 10 minutes.
5. Stir cream cheese, sour cream, dill weed, garlic powder, and tuna until blended. Spread evenly over crust. Refrigerate for 1 to 2 hours or until chilled.
6. Just before serving, top with 3 cups of the mixed fresh veggies and the cheese cut into wedges.
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