Hidden Valley Ranch Party Pinwheels - cooking recipe

Ingredients
    2 (8 oz.) pkg. cream cheese, softened
    1 pkg. Hidden Valley Ranch original dressing mix
    2 green onions, minced fine
    4 (12-inch) flour tortillas
    1/2 c. red pepper, diced fine
    1/2 c. celery, diced fine
    1 can diced black olives, drained
    1/2 tsp. olive oil
    1/4 c. thinly sliced onion
    1/2 small zucchini, halved lengthwise and sliced (about 1/2 c.)
    1 clove garlic, minced
    1/2 c. seeded, coarsely chopped, unpeeled tomato
    1/4 c. commercial roasted red bell peppers, drained and coarsely chopped
    1/4 tsp. dried whole thyme
    1/8 tsp. pepper
    1/2 c. (2 oz.) shredded Tillamook or Cheddar cheese
    1 (5-inch) piece Italian bread, split lengthwise and toasted (about 1/4 lb.)
    1 Tbsp. grated Parmesan cheese
Preparation
    Heat oil in a medium size, nonstick skillet over medium heat. Add onion, zucchini and garlic.
    Saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute.
    Sprinkle 2 tablespoons of Tillamook or Cheddar cheese over each bread half; top each half with 1/2 cup vegetable mixture.
    Sprinkle remaining 1/4 cup Tillamook or Cheddar cheese and Parmesan cheese evenly over vegetable mixture.
    Broil 3 inches from heat for 2 minutes or until cheese melts.
    Serve immediately.
    Yields 2 servings.

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