Preheat oven to 375°. Unroll crescent rolls in greased 12x17 baking sheet. Press seams together and press dough up sides of pan. Bake 12-15 minutes or until golden brown; cool completely. In small bowl combine cream cheese, mayonnaise and Dill Pickle Dip Mix; mix well. Spread mixture evenly over crust; top with chicken, cucumbers, tomatoes, cheese and bacon. Refrigerate 30 minutes. Cut into squares and serve.
Note: If you like your bacon crispier, microwave fully cooked bacon for 30-45 seconds.