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Guacamole Focaccia Squares

  • Prep Time 15 min
  • Cook Time 10-12 min
  • Difficulty More Difficult
  • Servings 36 Squares

For a quick, easy and irresistible appetizer, focaccia is always in fashion. This new spin on the old world favorite features flat crescent rolls baked golden brown, topped with a delicious cream cheese and Yucatan Guacamole spread, and sprinkled with savory bits of bacon, diced plum tomato, Feta cheese, and sliced olives.

Ingredients:

16 oz. of Yucatan Spicy Guacamole

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  • 1 16 ounce container Yucatan Spicy Guacamole
  • 2 tubes (eight ounces each) refrigerated crescent rolls
  • 12 ounces sliced bacon, diced or 3.5 ounce package (about 15 slices) fully cooked bacon
  • 4 ounces whipped cream cheese, softened
  • 4 ounces feta cheese, crumbled
  • 3 plum tomatoes, small diced
  • 1 small can sliced ripe olives, drained

Directions

  1. Preheat oven to 375 degrees F.
  2. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1 inch jelly roll pan; sealing seams and perforations and building up edges.
  3. Using a fork prick the dough all over. Bake for 10 to 12 minutes until golden brown. Cool completely on wire rack.
  4. In a large skillet cook bacon (or reheat bacon if using precooked) until crisp. Using a slotted spoon, remove to paper towels.
  5. In a small bowl, beat the cream cheese and Yucatan Guacamole until smooth. Spread mixture over cooled crust.
  6. Sprinkle with cheese, bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

Ingredients:

16 oz. of Yucatan Spicy Guacamole

Learn More  Find in stores 
  • 1 16 ounce container Yucatan Spicy Guacamole
  • 2 tubes (eight ounces each) refrigerated crescent rolls
  • 12 ounces sliced bacon, diced or 3.5 ounce package (about 15 slices) fully cooked bacon
  • 4 ounces whipped cream cheese, softened
  • 4 ounces feta cheese, crumbled
  • 3 plum tomatoes, small diced
  • 1 small can sliced ripe olives, drained

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