Clam And Bacon Bundles
|Bacon slices||2 , cut up|
|Chopped broccoli||5 Ounce (3/4 Cup)|
|Carrot||1 Medium, shredded to make 1/2 cup|
|Yellow summer squash||1 Small, chopped to make 1 cup|
|Canned chopped clams||13 Ounce, drained (Two 6 1/2 Ounce Cans)|
|Cream cheese with chives and onion||5 1⁄4 Ounce (1/3 Of An 8 Ounce Tub, 1/2 Cup)|
|Bottled creamy cucumber salad dressing||2 Tablespoon|
|Refrigerated pizza dough||10 Ounce (1 Package)|
|Sesame seeds||1 Tablespoon|
In a large skillet cook bacon over medium heat until crisp.
Drain bacon, reserving 1 tablespoon drippings in skillet.
Set bacon aside.
For filling, add broccoli and carrot to the reserved drippings in skillet.
Cook and stir for 2 minutes.
Add squash; cook and stir for 1 minute more.
Remove from heat.
Stir in clams, cream cheese, cucumber salad dressing, and bacon.
Grease a baking sheet; set aside.
On a lightly floured surface, roll pizza dough into a 12-inch square.
Cut dough into four 6-inch squares.
Place 1/2 cup of the filling on one corner of each square.
Moisten edges and fold opposite corner over fdling.
Press edges with tines of a fork to seal.
Brush bundles with milk.
Sprinkle with sesame seeds.
Place bundles on the prepared baking sheet.
Bake in a 400° oven about 20 minutes or until golden brown.
Cool on a wire rack for 5 minutes.