2 pkg.’s (8 oz. ea.) refrigerated crescent rolls
1 pkg. (8 oz.) cream cheese, softened
2 Tbs. mayonnaise
1 small garlic clove, pressed
1 tsp. dill
1 can (10 oz.) chunk white chicken, drained and flaked
½ small cucumber, seeded, sliced, and quartered
1-2 plum tomatoes, seeded and diced
½ cup (2 oz) shredded cheddar cheese
6 slices bacon, crisply cooked, drained, and crumbled
Preheat oven to 375°. Unroll one pkg. of crescent rolls across one end of cookie sheet with longest sides of dough across short width of pan. Repeat with other pkg. of dough to fill the pan. Roll dough to seal perforations (or press with fingers) and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.
Combine cream cheese, mayonnaise, garlic, and dill. Mix well. Spread evenly over crust. Top with chicken.
Thinly slice cucumber and quarter. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese, and bacon over chicken. Refrigerate 30 minutes. Cut into squares and serve! Yum!
