Spinach crescent rolls

Yield: 8 Servings

Measure Ingredient
10 ounces Frozen chopped spinach; thawed and drained
½ pounds Velveeta; cubed
¼ cup Dry bread crumbs
3 slices Bacon; cooked and crumbled
2 8 ounce cans refrigerated crescent dinner rolls

Combine spinach, velveeta cubes, bread crumbs and bacon in 1½ quart saucepan. Cook over low heat, stirring occasionally, until velveeta cubes melt. Unroll dough: separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with approximately 1 teaspoon of the mixture. Roll up, starting at one end. Place on greased cookie sheets. Bake @ 375 degrees, 11 to 13 minutes or until golden brown.

Makes 32 appetizers.

NOTES : They are best right out of the oven (what isn't) but it's okay to freeze & reheat if that is more convenient.

Recipe by: Roxann Martin

Posted to recipelu-digest Volume 01 Number 289 by molony <molony@...> on Nov 22, 1997

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