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Peace. Love. Ranch.

Flying Tomato

  • Prep Time 20 min
  • Cook Time 10 min
  • Servings 5
  • Print print Print

Ingredients (12)

  • reduced-fat, shredded mozzarella cheese ½ cup
  • bell pepper (red, green, yellow), finely diced ½ each
  • grated carrot ¼ cup
  • reduced-fat cream cheese (tub) ½ cup
  • beaten egg yolk with 2 tablespoons water 1
  • refrigerator buttermilk biscuits (10 per tube) 1 tube (7.5 ounce)
  • tomato 5 slices
  • 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. 1
    Pre-heat oven to 400°F.
  2. 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. 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. 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. 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. 6
    Bake 15–16 minutes or until golden brown around the edges.
  7. 7
    Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.

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18 Reviews


recommend 94.4% would recommend this recipe

Rated 5 out of 5 by from Great these are really fun to make and they are so tasty
Date published: 2021-09-11
Date published: 2018-11-11
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