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