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Seven Layer Salad Squares

Source of Recipe

Joyce


List of Ingredients

2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup spoonable salad dressing (see Cook's Tip)
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




Recipe

1. 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.

2. 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.

3. 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