We came across this recipe in the Higbee Family Cookbook (on my husband's side), contributed by Kyle Deal. It's a great recipe for a hot day when you don't feel like a heavy hot meal. Careful though, they can become addicting, and then you'll eat more than you meant to!
What You'll Need:
2 pkg. crescent rolls
2 Tb. mayonnaise (we used Miracle Whip)
1 tsp. dill mix
1/2 small cucumber, diced
1/2 c. cheddar cheese, shredded
6 slices bacon, cooked and crumbled (or abt. 1/3 c. bacon bits)
1 pkg. cream cheese, soft
1 sm garlic clove, pressed
1 can (10 oz) white chicken, drained
2 plum tomatoes, diced
What to Do:
1. Preheat oven to 375*F. Unroll the crescent rolls across a baking sheet. Roll dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven: cool completely.
2. In mixing bowl, combine cream cheese, mayonnaise, garlic and dill, mix well. Spread cream cheese mixture evenly over crust; top with chicken. Place cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes. Cut into squares.
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