Seven Layer Salad Squares

2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup spoonable salad dressing
1 garlic clove, pressed
6 slices bacon, crisply cooked, drained and crumbled, divided
1 cup frozen peas, thawed, divided
3 plum tomatoes, sliced
2 cups thinly sliced iceberg lettuce
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup coarsely chopped red onion

Preheat oven to 375�F.

Unroll one package of crescent dough across one end of bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a baker's roller, roll dough to seal seams and press up sides to form crust.

Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack; cool completely.

In a bowl, combine cream cheese, salad dressing and garlic; whisk until smooth. Add half of the bacon and half of the peas; mix well. Spread cream cheese mixture evenly over crust.

Slice tomatoes; arrange over cream cheese mixture. Thinly slice lettuce. Grate cheddar cheese and coarsely chop red onion. Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion evenly over tomatoes.

Cut into squares and serve.

Yield: 24 appetizers