Skip to Content
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

How to Turn Seven-Layer Salad into an Appetizer

By Karly Campbell
Updated June 16, 2017
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.


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.


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.


Next, layer the romaine lettuce over the top.


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.


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

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