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.