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