Guacamole Focaccia Squares
prep time
15 min
cook time
10-12 min
difficulty
Easy
servings
36 Squares
ingredients
HideView Ingredients
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.
