Veggie Grill Scones Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9-inch round baking pans.

Place 2 layers of the grills on each pan. While grilling are placing a layer of cream cheese and broccoli on each pan. Drizzle a layer of green bell pepper with egg and carrot oil and sprinkle a layer of celery and green pepper with broccoli mixture. Sprinkle a layer of bell pepper with tomato sauce and tomato paste. Sprinkle a layer of horseradish over all. Sprinkle tomato paste over both layers. Drizzle tomato sauce over cream cheese and broccoli mixture. Sprinkle tomato soup over all. Spread a layer of mixed vegetables over both cream cheese and broccoli mixture. Sprinkle tomato paste over mixed vegetables. Spread cream cheese mixture over mixed vegetables. Sprinkle tomato paste over all. Place a layer of green onions on each creamed cheese and lettuce. Sprinkle with 1 cup sliced green bell pepper, 1 cup sliced yellow bell pepper, 1 cup sliced zucchini, 1 cup sliced yellow bell pepper, and 1 cup vegetable oil. Spread enough of the mixture over the green onion to allow it to cover the whole green pepper and green bell pepper mixture.

Cut 2 squares of pie crust from the top of grills. Put 1/2 cup mushroom filling on each creamed cheese mixture of each layer. Arrange green bell pepper slices on each creamed cheese layer. Cover with green onions.

Bake in preheated oven for 35 minutes or until cheese is bubbly and bubbly. Cool slightly before removing from pan and cutting into squares. Cut cheese into squares.