Seven-Layer Salad Bars

The only way to improve the classic seven-layer salad is to turn it into a handheld party food. MORE+ LESS-

By Karly Campbell

April 25, 2017

cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet

slices cooked bacon, chopped (about 1/2 cup)

cup diced cucumber

1/4

of a red onion, diced

2/3

cup mayonnaise or salad dressing

cups chopped romaine lettuce

1/3

cup frozen sweet peas

1/3

cup shredded Cheddar cheese

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1

Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.
2

Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.
3

Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.
4

Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.
5

Cut into 5 rows by 4 rows; serve immediately.