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Steps
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
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3
In medium bowl, mix cream cheese and guacamole. Spread evenly over crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
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.
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If you don't care for pineapple cream cheese, regular cream cheese can be used instead.
Make your own guacamole by mashing up a fresh avocado and adding chopped garlic, lime juice and chili powder.
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