Guacamole Appetizer Triangles

(17)
6 reviews.
  • 20 min prep time
  • 2 hr 10 min total time
  • 9 ingredients
  • 60 servings

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
1
container (8 oz) pineapple cream cheese spread
1
container (8 oz) guacamole
1/2
cup diced seeded plum (Roma) tomatoes
1/4
cup cooked real bacon pieces
1/4
cup sliced ripe olives
1/4
cup chopped fresh cilantro

Directions

  1. 1 Heat oven to 375°F. Separate dough into 4 long rectangles. Press rectangles to make crust in bottom of ungreased 15x10x1-inch pan, firmly pressing perforations to seal. Sprinkle with cumin and chili powder.
  2. 2 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  3. 3 In medium bowl, mix cream cheese and guacamole. Spread evenly over crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
  4. 4 Just before serving, top with tomatoes, bacon, olives and cilantro. Cut into 6 rows by 5 rows. Cut each square diagonally to make 60 small triangles.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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