#462: Cheesy BLT Mini Sandwiches

I've had this recipe bookmarked for quite a while now and just waiting for an excuse to make it.  Well that excuse came as lunch over winter break.  :)  (Not much of an excuse huh?!)  This was really, really easy to make.  The hardest part was trying to roll out the crescent rolls...don't do it!  Rolling them out made the dough rip and super thin.  It made so much more of a mess than it should have.  Next time I'd just press it as big as I could get it on a cookie sheet and cut it into squares.  These were really good fresh.  I had a lot of the dough left over so I put it in a container on the counter to eat again the next day for lunch.  The crescent rolls were quite crunchy and not something I'd really want to serve to anyone else.  So, if you are making this and serving it immediately, it's quite good.  If you are making it ahead of time, not so much.  (oh and a personal preference...skip the lettuce!)

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)

8 slices bacon, crisply cooked, crumbled (1/2 cup)

2 tablespoons chopped green onions (2 medium)

1/3 cup mayonnaise or salad dressing

1/2 cup shredded lettuce

8 cherry tomatoes, sliced
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets.  Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack.
Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares.