1 (1 ounce) package dry Ranch-style dry cream cheese
1 (4 ounce) can refrigerated biscuit dough
1 (1 ounce) jar Italian-style salad dressing
1/2 cup chopped onion
2 cloves garlic, diced
1 (16 ounce) container frozen mixed vegetables, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Spread a teaspoon of dry cream cheese evenly over one biscuit.
Roll a small piece of biscuit dough into a circle 18 inches in diameter. Spread two tablespoons of cream cheese jam into a 3 inch diameter circle and pinch edges of the biscuit dough. Roll the remaining biscuit dough around the edges of the cream cheese jam, ending at the bottom. Place the tray on a cookie sheet.
Bake in preheated oven for 20 minutes, or until biscuit is golden brown.
After 20 minutes of baking, remove biscuit from oven. To drizzle lemon juice over the baked biscuits: Place lemon slices into a separate bowl. Pour lemon juice from chop into a separate bowl over the biscuits. Roll biscuit into 1 inch balls.
To serve, place one biscuit in the center of each biscuit. Spread half of the cream cheese jam in the center of each biscuit. Spread 1/2 cup of the ricotta over the cream cheese mixture. Spoon half of the cheese mixture over each biscuit, then serve with half of the melted ricotta.