2 (8 oz.) tubes of refrigerator crescent rolls1
(8 oz.) package of cream cheese,
1 clove of garlic, pressed
1/2 cup of ranch dressing
1 teaspoon of italian seasoning
2cups of chopped chiken
1 cucumber chopped
1 chopped tomato,
1/2 cup shredded marble jack cheese
6 slices of bacon, crisply cooked & crumbled(the "real" bacon bits work just as well)
Preheat oven to 375. Unroll 1 package of crescent rolls across one end of cookie sheet (baking sheet). Repeat with remaining package of crescent rolls dough, covering the sheet. Roll or press dough to seal perforations. Press up sides to form crust. Bake 12 - 15 minutes or until golden brown. Remove from oven and cool completely.
Place cream cheese, ranch dressing, garlic, italian seasoning, in a batter bowl. Mix until smooth. Spread cream cheese mixture evenly over the cooled crust. Sprinkle chicken evenly over the filling. Place cucumber slices evenly on top. Sprinkle tomatoes, bacon, and cheese on top. Cut into squares (I use a pizza cutter).
