Hidden Valley Ranch Party Pinwheels

• 2 (8 oz.) pkg. cream cheese, softened
• 1 pkg. Hidden Valley Ranch original dressing mix
• 2 green onions, minced fine
• 4 (12-inch) flour tortillas
• 1/2 c. red pepper, diced fine
• 1/2 c. celery, diced fine
• 1 can diced black olives, drained
• 1/2 tsp. olive oil
• 1/4 c. thinly sliced onion
• 1/2 small zucchini, halved lengthwise and sliced (about 1/2 c.)
• 1 clove garlic, minced
• 1/2 c. seeded, coarsely chopped, unpeeled tomato
• 1/4 c. commercial roasted red bell peppers, drained and coarsely chopped
• 1/4 tsp. dried whole thyme
• 1/8 tsp. pepper
• 1/2 c. (2 oz.) shredded Tillamook or Cheddar cheese
• 1 (5-inch) piece Italian bread, split lengthwise and toasted (about 1/4 lb.)
• 1 Tbsp. grated Parmesan cheese

1. Heat oil in a medium size, nonstick skillet over medium heat. Add onion, zucchini and garlic.
2. Saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute.
3. Sprinkle 2 tablespoons of Tillamook or Cheddar cheese over each bread half; top each half with 1/2 cup vegetable mixture.
4. Sprinkle remaining 1/4 cup Tillamook or Cheddar cheese and Parmesan cheese evenly over vegetable mixture.
5. Broil 3 inches from heat for 2 minutes or until cheese melts.
6. Serve immediately.
7. Yields 2 servings.

cream cheese, green onions, flour tortillas, red pepper, celery, black olives, olive oil, onion, zucchini, clove garlic, tomato, red bell peppers, thyme, pepper, shredded tillamook, italian bread, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895804 (may not work)