Seven-Layer Salad Bars

By ldelmas

Ingredients

• Ingredients
• 2 2 2
• cans cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
• 5 5 5
• 1/2 slices cooked bacon, chopped (about 1/2 cup)
• 1 1 1
• cup cup diced cucumber
• 1/4 1/4 1/4
• of a red onion, diced
• 2/3 2/3 2/3
• cup cup mayonnaise or salad dressing
• 5 5 5
• cups cups chopped romaine lettuce
• 1/3 1/3 1/3
• cup cup frozen sweet peas
• 1/3 1/3 1/3
• cup cup shredded Cheddar cheese

Details

Servings 20
Preparation time 25mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1

Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.

2

Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.

3

Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.

4

Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.

5

Cut into 5 rows by 4 rows; serve immediately.