Flying Tomato

• 1/2 cup reduced fat shredded mozzarella cheese
• 1/2 bell pepper 1/2 each of red, green and yellow bell pepper, finely diced
• 1/4 cup grated carrot
• 1/4 cup Hidden Valley(R) Original Ranch(R) Light Buttermilk Dressing
• 1/2 cup reduced fat cream cheese tub
• 1 egg yolk with 2 tablespoons water
• 7 1/2 ounces refrigerator buttermilk biscuits 1 tube, 10 per tube
• 5 slices tomato
• flour for dusting surface, rolling pin
• grape tomatoes sliced in half
• black olives
• multi-color bell peppers cut into shapes, like stars, half moons and zig-zags

1. Pre-heat oven to 400u0b0F.
2. In a large bowl mix the cream cheese, Hidden Valley(R) Ranch Light 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. 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.

mozzarella cheese, bell pepper, grated carrot, hidden valley, cream cheese, egg yolk, buttermilk, tomato, flour, grape tomatoes, black olives, multicolor bell peppers

Taken from www.yummly.com/recipe/Flying-Tomato-601000 (may not work)