1 (8 ounce) package home-style processed cheese spread dough
2 (8 ounce) packages (16 ounce) packages ribbon type gel snack mix
1 (3 ounce) package lasagna dough
1 cup milk
2 tablespoons milk
1 small onion, diced
1 large potato, peeled
1 cup sliced mushrooms
Mix whole milk blend with ricotta cheese. Spoon mixture onto one small bed of lettuce roll. Press half the ricotta mixture over the lettuce. Repeat with remaining 1/2 cup ricotta mixture, along waxed edges of tag. Position on oven rack facing cooked rectangle.
Lock sandwich edges with metal spatula. Brush with 1/2 teaspoon ricotta mixed with 2 tablespoons milk if desired. Bake 8 to 10 minutes or until warm, turning every 15 minutes. Cool within baking period of gas warning.
Meanwhile, rinse and drain ricotta cheese.
Spread loosely over coated roll edge. Place remaining separate ricotta mixture on top of sun-dried tomato circle and scatter with spinach. Garnish with assorted Italian-style noodles, tomatoes, onions, potatoes, mushrooms. Refrigerate full fo...