Chicken, Bacon, and Avocado Pizza

8 serving Pillsbury Crescent Rolls (1 svg = 2 rolls)
12 serving Bacon - Farmland Thick Sliced Bacon
3 serving Avacodo, Haas, whole large
32 oz Tyson boneless, skinless chicken breast
8 serving Kraft Velvetta Cheese - thick slice
1 fl oz Lemon Juice
3 oz Tomato, grape (3oz = appro 12 tomatoes)
4 serving Purple Onion Rings 1 svg = 2 rings

In the photo, instead of the avocado spread I blended a 1:1 ratio of sour cream and ranch dressing to suit the taste of my daughter. This is not calculated in the nutritional information listed.

Preheat oven to 325. Line a baking sheet with nonstick foil. Roll out two tubes of crescent roll doll and smooth out seams. Bake in oven for 12-15 minutes or until top is browned. Cook bacon till crispy. Set the bacon aside to cool. Any discard bacon grease. Cut chicken breasts into small cubes and cook thoroughly, using the same pan that cooked the bacon. While chicken is cooking, the crescent roll crust should be ready to come out of the oven. Allow the crust to cool for a few minutes. Lift the crust from the baking sheet using the sides of the foil. Flip the crust over onto a large cutting board. Peel away the foil. Set aside. Chop onions, tomatoes, and bacon. Set aside. Cut avocados in half, remove seeds and skins and blend with lemon juice until smooth. Spread the avocado spread across the top of the crust the same way you would spread pizza sauce across pizza crust. Spread cooked chicken evenly over the avocado spread. Next spread chopped bacon, onion, and tomatoes. Add other toppings as per your tastes. I topped with melted velvetta cheese.

Serving Size: 3 inch square slices