Guacamole Focaccia Squares
prep time

15 min

cook time

10-12 min

difficulty

Easy

servings

36 Squares

ingredients
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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. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1 inch jelly roll pan; sealing seams and perforations and building up edges.

2.

Using a fork prick the dough all over. Bake for 10 to 12 minutes until golden brown. Cool completely on wire rack.

3.

In a large skillet cook bacon (or reheat bacon if using precooked) until crisp. Using a slotted spoon, remove to paper towels.

4.

In a small bowl, beat the cream cheese and Yucatan Guacamole until smooth. Spread mixture over cooled crust.

5.

Sprinkle with cheese, bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

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