| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Cheese | 8 | Servings | |
INGREDIENTS
| 10 | oz | Frozen chopped spinach; thawed and drained |
| 1/2 | lb | Velveeta; cubed |
| 1/4 | c | Dry bread crumbs |
| 3 | sl | Bacon; cooked and crumbled |
| 2 | 8 ounce cans refrigerated crescent dinner rolls |
INSTRUCTIONS
Combine spinach, velveeta cubes, bread crumbs and bacon in 1 1/2 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 <[email protected]> on Nov 22, 1997
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