Chicken Squares

2 packages (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
2 tbsp mayo
1 small clove garlic, pressed
1 tsp All Purpose Dill Mix (optional)
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 small cucumber 2 plum tomatoes 1/2 cup (2 oz.) shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
Preheat oven to 375° F.
Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust.
Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.
Mix mayonnaise, cream cheese, dill and pepper until smooth. Spread over crust. Sprinkle remaining ingredients over cream cheese. Cut and serve.