This recipe is from our friend Alicia Childs. If I'd known she cooked such yummy things I would have been inviting myself to dinner at least once a week years ago...LOL. She says of this recipe "This one is from a friend of mine named Ligia Windle. This is nice and refreshing."

Ingredients

12 serv.

(8 ounce) packages refrigerated crescent dinner rolls↗2
(8 ounce) package cream cheese, softened↗1
tablespoons mayonnaise↗2 tablespoons
small garlic clove, pressed↗1
teaspoon dill seasoning mix (optional)↗1 teaspoon
(10 ounce) can white chicken meat, drained and flaked*↗1
small cucumber↗1⁄2
plum tomatoes↗2
cup shredded cheddar cheese↗1⁄2 cup
slices bacon, crisp-cooked and crumbled↗6

Step-by-step instructions

1
Preheat oven to 375
2
Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.
3
Place cream cheese, mayo, garlic and seasoning mix in a bowl, mix until smooth. Spread this mixture over the cooled crust using the large spreader. Sprinkle chicken over filling. Score cucumber lengthwise. Remove seeds with corer. Thinly slice using slice & grate. Cut slices into quarters. Slice tomatoes in half lengthwise and remove seeds. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over filling. Slice with pizza cutter and serve.

Source: food.com

Original recipe ↗

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