Creamy Tuna Garden Wedges

This is another one from my Bisquick recipe book. This is a fresh tasting appetizer. You can leave the tuna out for meatless or even add 1 cup of crab meat instead of tuna.

• Ready In: 2 hrs 10 mins
• Yields: 18 appetizers

Ingredients

• 1 1⁄2 cups Bisquick
• 1⁄3 cup boiling water
• 2  medium green onions, sliced
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sour cream
• 1  teaspoon dill weed
• 1⁄8 teaspoon garlic powder
• 1 (6 ounce) can tuna in water, drained
• 3  cups  assorted fresh vegetables (sliced radishes, celery, red onion, chopped broccoli, cauliflower, yellow summer squash, or any appr)
• 1  cup  of shredded cheddar cheese

Directions

1. Preheat oven to 450°F.
2. Stir the Bisquick with the boiling water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
3. Press dough into ungreased 12-inch pizza pan using fingers dusted with Bisquick.
4. Pinch the edges to form 1/2 inch rim. Bake for 10 minutes or until light brown; cool for 10 minutes.
5. Stir cream cheese, sour cream, dill weed, garlic powder, and tuna until blended. Spread evenly over crust. Refrigerate for 1 to 2 hours or until chilled.
6. Just before serving, top with 3 cups of the mixed fresh veggies and the cheese cut into wedges.