BLT Crescent Roll Pizza is an easy to make cold appetizer recipe perfect to bring to any holiday or celebration, you can even make it ahead and store in the fridge!
- 1 to 1 1/2 pounds bacon (depending on how much bacon you like)
- non stick cooking spray
- 3 packages/ tubes crescent roll dough
- 2 8 ounce blocks cream cheese at room temperature
- 1 cup mayo
- 1 packet dry ranch seasoning
- 3 cups thinly shredded lettuce
- 3 cups shredded cheese of choice
- 3 to 4 tomatoes diced
- kosher salt, pepper
- Optional: chives or green onions sliced
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Set a large skillet over medium heat. Use kitchen scissors to cut the bacon into bite size pieces right into the skillet. Cook 7 to 9 minutes, stirring a few times. Remove the bacon and place on a plate lined with paper towels.
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Spray a large baking sheet or two smaller baking sheets with nonstick spray. Unroll the crescent dough flat on the baking sheet(s). Press the seams on the crescent dough together and use a fork to poke the dough several times all over (picture example in post above).
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Bake the dough in a 375 degree oven for 10 to 12 minutes and let cool.
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Mix the cream cheese, mayo, and dry ranch seasoning together in a bowl with a hand mixer for a minute. Spread this evenly over the cooked and cooled crescent dough.
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Evenly spread the lettuce and cheese over top. Put the diced tomatoes on a plate lined with paper towels for a minute or two to soak up any extra liquid, season them with kosher salt and pepper. Sprinkle the tomatoes and cooked bacon crumbles over top.
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Press down on the toppings slightly and put in the fridge for at least an hour before cutting and serving. Any leftover topping that come off while cutting can just be sprinkled back on top after cutting. Add some chives or green onions if desired.
Note: I recommend using a pizza cutter to cut these.