Ingredients (12)
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reduced-fat, shredded mozzarella cheese ½ cup
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bell pepper (red, green, yellow), finely diced ½ each
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grated carrot ¼ cup
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reduced-fat cream cheese (tub) ½ cup
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beaten egg yolk with 2 tablespoons water 1
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refrigerator buttermilk biscuits (10 per tube) 1 tube (7.5 ounce)
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tomato 5 slices
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flour for dusting surface, rolling pin
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grape tomatoes, sliced in half
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sliced black olives
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multi-color bell peppers cut into shapes (such as stars, half moons, zig-zags)
Steps (7)
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1Pre-heat oven to 400°F.
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2In 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.
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3Open 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.
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4Spread 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.
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5Use 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.
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6Bake 15–16 minutes or until golden brown around the edges.
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7Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.
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