1 package (8 ounces) cream cheese, softened
1/2 cup spoonable salad dressing (can use Miracle Whip)
1 garlic clove, pressed
6 slices bacon, crisply cooked, drained and crumbled, divided
1 cup frozen peas, thawed, divided
3 plum tomatoes, sliced
2 cups thinly sliced iceberg lettuce
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup coarsely chopped red onion
Preheat oven to 375°F.
Unroll one package of crescent dough across one end of bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a baker's roller, roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown.
Remove from oven to cooling rack; cool completely. In a bowl, combine cream cheese, salad dressing and garlic; whisk until smooth. Add half of the bacon and half of the peas; mix well.
Spread cream cheese mixture evenly over crust. Slice tomatoes; arrange over cream cheese mixture. Thinly slice lettuce. Grate cheddar cheese& coarsely chop red onion. Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion evenly over tomatoes. Cut into squares & serve.
Yield: 24 appetizers
