Guacamole Appetizer Triangles

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.

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.

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.