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Prep 20min
Total2hr10min
Ingredients9
Servings60
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Ingredients
2
(8-oz.) cans refrigerated crescent dinner rolls
1/2
teaspoon cumin
1/2
teaspoon chili powder
1
(8-oz.) container soft cream cheese with pineapple
1
(8-oz.) container guacamole
1/2
cup diced seeded Italian plum tomatoes
1/4
cup real bacon pieces
1/4
cup sliced ripe olives
1/4
cup chopped fresh cilantro
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Steps
1
Heat oven to 375°F. Separate dough into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch baking pan. Press over bottom of pan; firmly press perforations to seal. Sprinkle with cumin and chili powder.
2
Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.
3
In medium bowl, combine cream cheese and guacamole; blend well. Spread evenly over cooled crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
4
Just before serving, top with tomatoes, bacon, olives and cilantro. Cut into squares.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
45
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
120mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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