Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1-1/2 teaspoons taco seasoning1 package (1 pound) sliced bacon, diced1 package (8 ounces) cream cheese, softened1-1/2 cups guacamole3 plum tomatoes, chopped1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth.
Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.
