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1
Cut bacon into 1/2 inch pieces.
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2
Brown in a preheated skillet on medium high until crispy, but not hard (about 5 minutes).
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3
Remove from skillet and drain on paper towels.
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4
Preheat oven to 375 F. Coat an 8 x 8 baking pan with cooking spray.
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5
Combine cream cheese, sour cream, and scallions (minus 1 generous tablespoon) until creamy.
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6
Place this in a zip-lock plastic bag and cut a 1/2 tip off of a corner.
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7
Set aside.
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8
Cover the bottom of the pan with half of the crescent roll dough.
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9
Spread the chili over the crescent roll.
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10
Sprinkle on bacon.
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11
Pipe strips of cream cheese mixture over the chili until youve used it all.
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12
Add 1 1/2 cups of shredded cheese.
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13
Place the remaining half of the crescent roll dough over the cheese.
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14
Bake for 25 minutes or until golden brown on top (see note).
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15
Remove baking pan from oven.
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16
Turn oven to low broil.
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17
Add the reserved 1 tablespoon of scallions and the remaining 1/2 cup cheese.
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18
Return dish to the oven on the top rack.
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19
Broil until cheese is melted and bubbly.
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20
This takes about 2 to 3 minutes.
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21
Remove from oven.
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22
Allow to cool for 10 minutes.
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23
Cut into squares and serve.
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24
Note: If using a glass or ceramic baking pan, place dish on the lower half of the oven when baking to ensure the bottom crescent roll layer is cooked.
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25
Place on the top half when broiling.
