Clubhouse Chicken Squares

2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy

Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.