Lunch: Guacamole Appetizer Squares Recipe

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 teaspoons taco seasoning
1 package (1 pound) sliced bacon, diced
1 package (8 ounces) cream cheese, softened
1-1/2 cups guacamole
3 plum tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained

Instructions

Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375 ° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth.
Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

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