INGREDIENTS

  • 4 ounces refrigerated crescent dinner rolls
  • 1/2 cup chicken , finely chopped
  • 1/4 cup celery , finely chopped
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon pimiento , chopped
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons mayonnaise
  • 2 slices reduced-fat bacon, cooked crisp
  • 8 slices cucumbers , cut thin

DIRECTIONS

  1. Heat oven to 325°F
  2. Separate dough into 4 triangles.
  3. Place 2 triangles together. one on top of the other; press to seal edges.
  4. Roll up starting at shortest side of the triangle to the opposite side of triangle and rolling to opposite point.
  5. Place point side down on ungreased cookie sheet.
  6. Repeat using remaining 2 triangles.
  7. Bake at 325°F for 20 to 30 minutes or until crescents are golden brown.
  8. Cool.
  9. In a small bowl, combine all remaining ingredients except 2 teaspoons mayonnaise, bacon and cucumber; blend well.
  10. Cut crescents in half lengthwise; spread 1 teaspoon mayonnaise on cut side of each top half.
  11. Place chicken mixture on the bottom half of each crescent.
  12. Top each with bacon slice, 4 cucumber slices and top of crescent.