Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round.
Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 25 (2-inch) squares. Replace paper; carefully turn dough over, and remove second sheet of paper. Place squares on ungreased cookie sheet. Repeat with remaining dough.
Bake 8 to 11 minutes or until golden brown on edges. Cool 10 minutes.
Meanwhile, in small bowl, mix cream cheese spread and bacon. Top each pastry square with about 1 teaspoon cream cheese mixture. Top each with tomato half; sprinkle with green onion.