¼ cup reduced-fat cream cheese (tub)

¼ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing

½ cup reduced-fat shredded mozzarella cheese

½ each: red, green, yellow bell pepper, finely diced

¼ cup grated carrot, finely diced

5 slices fresh tomato

1 tube (7.5 ounce) refrigerator buttermilk biscuits (10 per tube)

1 egg yolk, beaten with 2 tablespoons water

flour for dusting surface and rolling pin

 

Suggested decorations for flying saucers:

Grape tomatoes, sliced in half

Sliced black olives

Multi-color bell peppers – cut into shapes like stars, half moons, zig-zags

 

Pre-heat oven to 400 degrees F. 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. 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. 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.