Here is the recipe for you...
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon Dill Mix
1 can (10 oz) chunk white chicken, drained and flaked
(or cooked chicken)
½ small cucumber, seeded, sliced, and quartered
2 plum tomatoes, seeded and drained
½ cup (2 oz.) shredded cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled
Preheat oven to 375. Unroll one package of crescent rolls across one end of the stoneware bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and form crust. Bake 12-15 min. or until golden brown. Remove from oven; cool completely.
Combine cream cheese, mayo, garlic, and dill mix. Mix well. Spread cream cheese mixture evenly over crust; top with chicken. Thinly slice cucumber. Cut into quarters. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese, and bacon over chicken. Refrigerate 30 min. Cut into squares. Yield: 12 big squares.