Hidden Valley Flying Tomato |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I found this on . Ingredients:
1/4 cup reduced-fat cream cheese (tub) |
1/4 cup buttermilk ranch dressing |
1/2 cup reduced-fat mozzarella cheese (shredded) |
1/2 red bell pepper, finely diced |
1/2 green bell pepper, finely diced |
1/2 yellow bell pepper, finely diced |
1/4 cup carrot (grated) |
5 slices fresh tomatoes |
1 (7 1/2 ounce) package buttermilk biscuits (10 per tube) |
1 egg yolk, beaten with 2 tablespoons water |
flour, for dusting surface and rolling pin |
grape tomatoes, sliced in half |
sliced black olives |
multi-color bell pepper (cut into shapes like stars, half moons, zig-zags) |
Directions:
1. Pre-heat oven to 400 degrees.
2. In a large bowl, mix the cream cheese, Hidden Valley Ranch Light Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside.
3. Open the biscuits and seperate.
4. Flour over a clean dry surface.
5. Take a rolling pin, and roll each biscuit into a 4 circle.
6. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle.
7. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top.
8. Place one of the remaining biscuit circles on top of each filled circle.
9. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal.
10. Use a spatula to place each of the flying saucers onto a greased baking sheet.
11. Decorate the tops of each flying saucer with sliced veggies-use your imagination to creat fun designs.
12. Bake 10 minutes or until golden brown around the edges.
13. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.
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