1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 lb. Velveeta cheese, cubed
1/2 c. dry bread crumbs
3 crisply cooked bacon slices, crumbled
2 (8 oz.) cans refrigerated crescent dinner rolls

Combine spinach, Velveeta, bread crumbs and bacon in a saucepan. Cook over low heat, stirring occasionally until cheese melts. Unroll dough, separate into 16 triangle. Cut each in half lengthwise, forming 32 triangles. Spread each with 1 teaspoon of mixture. Roll up starting at wide end. Place on greased cookie sheet. Bake at 375 degrees for 11-13 minutes or until golden brown.