Preheat the oven according to the temperature directions on the crescent roll packages.

Line a cookie sheet with parchment paper, if desired. (The parchment paper will make it easier to clean up and to cut when it's completed, but it isn't necessary.)

Open the crescent rolls and spread them out onto the cookie sheet. Use your fingers or rolling pin to press the seams together and make one large sheet of crescent roll dough.

Bake the crescent roll dough in the oven according to the directions on the packages or until light golden brown. (Usually it takes mine a few extra minutes than what the packages say, but I always check them at the package time to be sure.)

While the dough is baking, prepare your bacon by cooking it until nice and crispy.

Shred your lettuce if it isn't already.

When the crescent crust is finished baking, remove it from the oven and let it cool on the pan for 3 to 5 minutes. After that, gently pull it on the parchment paper over to a flat cutting board.

Spread the mayonnaise and honey mustard evenly over the crust. (Use more or less to your own taste.)

Top with the shredded lettuce, shredded cheese, crumbled bacon and diced tomato.

Use a pizza cutter to cut into slices and serve.