2/3 cup chives-and-onion cream cheese spread (from 8-oz container)
16 slices bacon, crisply cooked and crumbled (1 lb) (1 1/4 cups)
1/2 cup finely chopped green onions
8 slices Cheddar cheese (from 8-oz package), quartered
Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray. Open 1 can of biscuits, and separate each biscuit into 2 layers, to make a total of 16 thin biscuits. (Keep remaining can refrigerated.) Spread about 1 teaspoon cream cheese spread on each. Top each with 1/2 tablespoon bacon, 1/2 teaspoon green onion and one quarter slice cheese. (Use up half of ingredients, saving the rest for second can of biscuits.) Make 2 stacks of 8 biscuits each. Place one stack of biscuits on its side in one corner of pan, making sure side without filling is on outside edge of pan. In clockwise pattern, place second stack of biscuits in corner of pan at a right angle to first stack, again making sure side without filling is on outside edge of pan. Repeat with second can of biscuits, splitting, filling and stacking biscuits. Continue in clockwise pattern, placing third biscuit stack at a right angle to second already in pan, and fourth stack at a right angle to third stack in pan. Bake 60 to 65 minutes or until loaf is deep golden brown and center is baked through and no longer doughy, covering with foil if necessary to prevent excess browning during last 20 minutes of bake time. Cool 15 minutes in pan on cooling rack. Remove foil; serve warm. Sprinkle with additional chopped green onions, if desired.