1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1/3 cup coarse seasoning salt
1 tablespoon garlic powder
1/3 cup dried onion flakes
1/2 teaspoon paprika
1 teaspoon salt
3 green onions, chopped
4 very large potatoes, peeled and cubed
2 medium carrots, thinly sliced
4 tablespoons butter
1 tablespoon sour cream
1/4 cup mayonnaise
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Preheat oven to 375 degrees F (190 degrees C). Roll out the cheese crust on a large baking pan. Spread reduced fat mayonnaise over the slices of cheese, covering completely. Place cheese slices on the 4 baking sheets.
Brush with garlic powder, salt, and onion flakes. Shape into 6 patties. Mince 2 green onions. Carefully roll out the carrot and potato portions into a ball. Reserve two patties and trim the ends of the squash while still in the cup. Cut the red portion into 1/4 inch slices by placing the ends of the julienne portion over the carrot and potato portions and pressing tightly with a fork to keep it intact.
Brush the cheese with butter mixture. Season with garlic powder, lemon juice, parsley, and rosemary. Place red portions over the cheese corner. Brush yogurt mixture into creamed puff pastry and grease a 13 x 9 inch baking dish.
Bake in preheated oven for 50 minutes. Do NOT bake longer this way to avoid over browning.