Hidden Valley Flying Tomato

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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)

Recipe

• 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.