1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 lb. Velveeta processed cheese, cubed
1/4 c. dry bread crumbs
3 to 5 pieces of crisply cooked bacon slices, crumbled
2 (8 oz.) cans of refrigerated crescent dinner rolls

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 Velveeta mixture. Roll up, starting at wide end. Place on greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serves 32.