• Cooking Time:
  • Servings:
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Adapted from: Pampered Chef, Seasons Best, Spring/Summer 03


  • 2 (8 oz) pkgs refrigerated crescent dinner rolls
  • 8 oz cream cheese, softened
  • 1/2 cup miracle whip
  • 1 clove garlic, minced
  • 6 slices bacon, crisply cooked, drained and crumbled divided
  • 1 cup frozen peas, thawed, divided
  • 3 plum tomatoes, sliced
  • 2 cups thinly sliced lettuce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup coarsely chopped red onion


  • Preheat oven to 375° F.
  • Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan.
  • Repeat with remaining package of dough to fill the pan.
  • Using rolling pin or your fingers seal seams and press up sides to form crust.
  • Bake 12-15 min until golden brown. Remove from oven to cooling rack, cool completely.
  • Mix cream cheese, miracle whip and garlic until smooth.
  • Add half the bacon and half the peas and mix well.
  • Evenly spread cream cheese mixture over cooled crust.
  • Arrange sliced tomatoes over cream cheese mixture.
  • Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion over tomatoes.
  • Cut into squares and serve.

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