Ingredients
2
(8-oz.) cans refrigerated crescent dinner rolls
1/2
teaspoon cumin
1/2
teaspoon chili powder
1
(8-oz.) container soft cream cheese with pineapple
1
(8-oz.) container guacamole
1/2
cup diced seeded Italian plum tomatoes
1/4
cup real bacon pieces
1/4
cup sliced ripe olives
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 375°F. Separate dough into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch baking pan. Press over bottom of pan; firmly press perforations to seal. Sprinkle with cumin and chili powder.
Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.
In medium bowl, combine cream cheese and guacamole; blend well. Spread evenly over cooled crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
Just before serving, top with tomatoes, bacon, olives and cilantro. Cut into squares.
