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How to Turn Seven-Layer Salad into an Appetizer

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This twist on a classic potluck recipe turns seven-layer salad into squares you can share, thanks to a flaky crescent crust.

Have you ever gone to a potluck and headed straight for the big bowl of seven-layer salad? Of course you have! These salads are a crowd favorite and for good reason! They’re loaded with layers of our go-to salad ingredients and perfect for potlucks.

We can’t say we improved on the classic, but we certainly improvised with these handheld Seven-Layer Salad Bars. These bars are ready to serve in about 30 minutes thanks to a headstart from Pillsbury™ Crescent Dough Sheets.

For this recipe, you’ll need: two cans of Pillsbury™ Crescent Dough sheets, five cups of romaine lettuce, crispy fried bacon, peas, cheddar, cucumbers, red onion, and mayonnaise or salad dressing.

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To begin, pre-heat your oven to 375°F. Cook the peas according to the directions on the package. Chill in the fridge until you’re ready to use them. Press both sheets of crescent dough into an ungreased 15x10x1-inch baking sheet and seal the edges together. Bake for about 12 minutes or until golden brown.

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Allow the crescent crust to cool completely. When it has cooled, spread the salad dressing or mayo on top. Reserve two tablespoons and set aside for later use.

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Next, layer the romaine lettuce over the top.

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Sprinkle the diced cucumber on top of the lettuce. This gives it a great crunch! Layer on the red onions, peas from the fridge and crispy bacon. Top with shredded cheese.

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Drizzle the reserved mayo or salad dressing over the top of the bars. Cut into squares to serve.

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These guest-approved appetizers take your party from another event on the calendar to a night to remember.


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