Hidden Valley Ranch Party Pinwheels - cooking recipe
Ingredients
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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
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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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