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.
Using a fork prick the dough all over. Bake for 10 to 12 minutes until golden brown. Cool completely on wire rack.
In a large skillet cook bacon (or reheat bacon if using precooked) until crisp. Using a slotted spoon, remove to paper towels.
In a small bowl, beat the cream cheese and Yucatan Guacamole until smooth. Spread mixture over cooled crust.
Sprinkle with cheese, bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.