| 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 <molony@scsn.net>
on Nov 22, 1997
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”