2-8 ounce cans refrigerated crescent rolls
1-10 and 3/4 ounce can cream of mushroom soup
1/2 cup salad dressing
1 large egg
1 or 2 tablespoons grated horseradish, according to taste preferences
1 and 1/2 cups shredded sharp cheddar cheese
8 ounces bacon cooked crisp, cooled and crumbled
1/2 cup diced tomatoes
1/4 cup diced green bell peppers
1/4 teaspoon coarse grind black pepper
Preheat oven to 375 degrees F. Unroll and place crescent dough in a 10x15x1-inch jelly roll pan. Press down to seal all seams.
In a medium size bowl mix together soup, salad dressing and egg. Spread evenly on crescent dough. Sprinkle remaining ingredients, in order listed, evenly over top.
Bake at 375 for 15-18 minutes or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.