BACON HORSERADISH CRESCENT SQUARES
2 cans (8 ounces each) refrigerated crescent rolls 1 (10 3/4 ounce) can condensed cream of mushroom soup 1/2 cup mayonnaise or salad dressing 1 large egg 1 to 2 tablespoons grated horseradish (or to taste) 1 1/2 cups shredded sharp cheddar cheese 8 ounces bacon cooked crisp, cooled, and crumbled 1/2 cup diced tomatoes 1/4 cup diced green bell peppers 1/4 teaspoon coarse grind black pepper
Preheat oven to 375 degrees F.
Unroll and place crescent dough in a 10x15x1-inch jelly roll pan. Press down to seal all seams.
In a medium size bowl mix together soup, salad dressing, egg, and horseradish. Spread evenly on crescent dough.
Sprinkle remaining ingredients, in order listed, evenly over top.
Bake at 375 for 15-18 minutes or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.
Servings: 12 Adapted from source: The Association for Dressing and Sauces |