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INGREDIENTS

  • 2 (8ounce) tubes refrigerated reduced-fat crescent rolls
  • 1 (8ounce)package reduced-fat cream cheese , softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup mayonnaise
  • 2-3 teaspoons prepared horseradish, creamy type
  • 2 tablespoons finely minced onions
  • 1/4 teaspoon dill weed
  • 2 cups finely shredded lettuce
  • 1 1/2 cups diced grape tomatoes
  • 1/2-3/4 lb bacon , cooked drained and crumbled
  • 1/4 cup shredded parmesan cheese

DIRECTIONS

  1. Preheat oven to 375.
  2. Press crescent dough into a 10" x 15" cookie sheet.Pinch all seems together to form a crust.
  3. Bake crust at 375 for 10-12 minutes.Remove from oven and allow to cool completely.
  4. In a small bowl, beat together the cream cheese, sour cream, mayo horseradish, onion and dill until smooth.
  5. Evenly spread over the cooled crust.
  6. Top with the shredded lettuce, diced grape tomatoes and crumbled bacon, and parm cheese.Lightly press down into the cream cheese/sour cream mixture.
  7. Cut into squares to serve.