Flying “Tomato” Saucers
|Reduced-fat cream cheese||1⁄4 Cup (4 tbs) (Tub)|
|Buttermilk salad dressing||1⁄4 Cup (4 tbs) (Hidden Valley® Ranch Light)|
|Reduced fat shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 , finely diced|
|Green bell pepper||1⁄2 , finely diced|
|Yellow bell pepper||1⁄2 , finely diced|
|Grated carrot||1⁄4 Cup (4 tbs), finely diced|
|Fresh tomato slices||5|
|Refrigerator buttermilk biscuits||7 1⁄2 Ounce (1 Tube, 10 Per Tube)|
|Egg yolk||1 , beaten with 2 tablespoons water|
|Water||2 Tablespoon (Used For Beating The Egg Yolk)|
|Flour||1⁄2 Cup (8 tbs) (For Dusting Surface And Rolling Pin)|
|Grape tomatoes||1⁄2 Cup (8 tbs), sliced in half|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Bell peppers||3 , cut into shapes like stars, half moons, zig-zags (Use Multi Color Bell Peppers)|
1.Pre-heat oven to 400 degrees F. 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.
2.Open the biscuits and separate. Sprinkle flour over a clean dry surface. Take a rolling pin, and roll each biscuit into a 4” circle. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle.
3.Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top. Place one of the remaining biscuit circles on top of each filled circle. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal. Use a spatula to place each of the flying saucers onto a greased baking sheet. Decorate the tops of each flying saucer with sliced veggies – use your imagination to create fun designs. Bake 10 minutes or until golden brown around the edges. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.