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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Great light luncheon dish. I got this recipe from a friend who made it for a bridal shower that I attended. Ingredients:
2 (8 ounce) packages refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
2 tablespoons mayonnaise |
1 garlic clove, pressed |
1 teaspoon dill |
1 (10 ounce) can white chicken meat, drained and flaked |
1/2 small cucumber, sliced and quartered |
2 plum tomatoes, seeded and diced |
1/2 cup shredded cheddar cheese (2 ounces) |
6 slices bacon, cooked, drained, and crumbled |
Directions:
1. Preheat oven to 375 degrees.
2. Unroll one package of crescent rolls acoss one end of a 10x15 inch pan with longest sides of dough across width of pan.
3. Repeat with remaining package of dough, filling pan.
4. Seal perferations and press dough up sides of the pan to form a crust.
5. Bake 12-15 minutes or until golden brown.
6. remove to cooling rack and cool completely.
7. Place cream cheese, mayonaise, garlic, and dill in a bowl and mix until smooth.
8. Spread cream cheese mixture evenly over cooled crust.
9. Sprinkle chicken evenly over filling.
10. Sprinkle cucumber, tomatoes,cheese and bacon over chicken.
11. Cut into 12 squares.
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