Guacamole Appetizer Triangles

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cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1/2

teaspoon ground cumin

1/2

teaspoon chili powder

container (8 oz) pineapple cream cheese spread

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

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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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Nutrition Information

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.