Pampered Chef Recipes
Layer Salad Squares
Yield: 24 appetizers
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup spoonable salad dressing
- 1 garlic clove, pressed
- 6 slices bacon, crisply cooked, drained and crumbled, divided
- 1 cup frozen peas, thawed, divided
- 3 plum tomatoes, sliced
- 2 cups thinly sliced iceberg lettuce
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/2 cup coarsely chopped red onion
Instructions
- Heat oven to 375 degrees F.
- Unroll one package of crescent dough across one end of bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a baker's roller, roll dough to seal seams and press up sides to form crust.
- Bake 12 to 15 minutes or until golden brown. Remove from oven to cooling rack; cool completely.
- In a bowl, combine cream cheese, salad dressing and garlic; whisk until smooth. Add half of the bacon and half of the peas; mix well. Spread cream cheese mixture evenly over crust.
- Slice tomatoes; arrange over cream cheese mixture. Thinly slice lettuce. Grate cheddar cheese and coarsely chop red onion. Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion evenly over tomatoes.
- Cut into squares and serve.
Attribution
Recipe credit: Pampered Chef