Hidden Valley Flying Tomato

I found this on HiddenValley.com.

• Ready In: 30 mins
• Serves: 5
• Yields: 5 flying saucers

Ingredients

• 1⁄4 cup reduced-fat cream cheese (tub)
• 1⁄4 cup  buttermilk ranch dressing
• 1⁄2 cup reduced-fat mozzarella cheese (shredded)
• 1⁄2 red bell pepper, finely diced
• 1⁄2 green bell pepper, finely diced
• 1⁄2 yellow bell pepper, finely diced
• 1⁄4 cup carrot (grated)
• 5  slices fresh tomatoes
• 1 (7 1/2ounce) package  buttermilk biscuits (10 per tube)
• 1  egg yolk, beaten with 2 tablespoons water
•  flour, for dusting surface and rolling pin
•  grape tomatoes, sliced in half
•  sliced black olives
•  multi-color bell pepper (cut into shapes like stars, half moons, zig-zags)

Directions

1. Pre-heat oven to 400 degrees.
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. Open the biscuits and seperate.
4. Flour over a clean dry surface.
5. Take a rolling pin, and roll each biscuit into a 4" circle.
6. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle.
7. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top.
8. Place one of the remaining biscuit circles on top of each filled circle.
9. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal.
10. Use a spatula to place each of the flying saucers onto a greased baking sheet.
11. Decorate the tops of each flying saucer with sliced veggies--use your imagination to creat fun designs.
12. Bake 10 minutes or until golden brown around the edges.
13. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.