Flying Tomato
Ingredients(12)
- ½ cup
reduced-fat, shredded mozzarella cheese
- ½ each
bell pepper (red, green, yellow), finely diced
- ¼ cup
grated carrot
- ¼ cup
- ½ cup
reduced-fat cream cheese (tub)
- 1
beaten egg yolk with 2 tablespoons water
- 1 tube (7.5 ounce)
refrigerator buttermilk biscuits (10 per tube)
- 5 slices
tomato
flour for dusting surface, rolling pin
grape tomatoes, sliced in half
sliced black olives
multi-color bell peppers cut into shapes (such as stars, half moons, zig-zags)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(7)
- 1
Pre-heat oven to 400°F.
- 2
In a large bowl mix the cream cheese, Hidden Valley® Ranch Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside.
- 3
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.
- 4
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.
- 5
Use a spatula to place each of the flying saucers onto a greased baking sheet. Brush some more of the egg yolk mixture over the tops of each flying saucer and decorate with sliced veggies — use your imagination to create fun designs.
- 6
Bake 15–16 minutes or until golden brown around the edges.
- 7
Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.
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