Club House Chicken Squares

This was surprisingly good, I was a little nervous at first, but after tasting it, it changed my mind!  Personally I"m not a fan of thick cream cheese, but Brad loved all the thick parts  So maybe try it thinner in parts or thicker?!

Ingredients:
2 (8 oz.) pkgs. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
2 Tblspn. mayonnaise
1 sm. garlic clove, pressed
1 tsp. dill weed (opt.)
1 (10 oz.) can chunk white chicken, drained and flaked(I would probably use real chicken next time, just a              taste factor)
1/2 sm. cucumber, sliced and quartered
2 plum tomatoes, seeded and diced
1/2 c. (2 oz.) shredded cheddar cheese
6 slices bacon, crisply cooked, draned and crumbled

Directions:
Preheat oven to 375.  Unroll one package of crescent rolls across one end of cookie sheet with longest sides of dough across width of pan.  Repeat with remaining package of dough, filling pan.  Press dough to seal perforations and press up sides to form crust.  Bake 12-15 minutes or until golden brown.  Remove from oven; cool completely.  In a bowl combine cream cheese, mayonnaise, garlic and dill mix if desired; mix well.  Spread cream cheese mixture evenly over crust; top with chicken.  Thinly slice cucumber and cut slices into quarters.  Dice tomatoes and grate cheese.  Sprinkle cucumber, tomatoes, cheese and bacon over chicken.  Refrigerate 30 minutes.  Cut into squares.