This recipe is great as a light and delicious meal for any summer occasion!
Ingredients:
2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon dill weed
1 can (10 ounces) chunk white chicken, drained and flaked
1/2 small cucumber
2 plum tomatoes, seeded and diced
1/2 cup (2 ounces) shredded cheddar cheese (I did not add cheese to mine this time but have in the past)
6 slices bacon, crisply cooked, drained and crumbled
Preheat oven to 375 degrees F. Unroll one package of crescent tolls across one end of your baking pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a rolling pin, roll dough to seal perorations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove to cooling rack; cool completely.
In medium sized bowl, mix cream cheese, mayonnaise, garlic and dill weed until smooth. Spread cream cheese mixture evenly over cooled crust. Sprinkle chicken over filling.
Peel cucumber and thinly slice into quarters, removing seeds. Slice tomatoes in half lengthwise and remove seeds. Dice tomatoes. Sprinkle cucumber, tomatoes, cheese and bacon over filling.
Yield: 12 servings
If you have any leftover, be sure to store it in the fridge to keep it fresh and delicious.
Click box below to download the recipe for easy printing.
~Abigail C.
Comments