Ingredients
1. 2 tubes (8 ounces each) refrigerated crescent rolls
2. 1-1/2 teaspoons taco seasoning
3. 1 package (1 pound) sliced bacon, diced
4. 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
5. 1-1/2 cups guacamole
6. 3 plum tomatoes, chopped
7. 1 can (3.8 ounces) sliced ripe olives, drained

Directions

1. Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth.
3. Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares. Yield: about 3 dozen.