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

Combine spinach, Velveeta cubes, bread crumbs and bacon in a 1 1/2 quart saucepan. Cook over low heat, stirring occasionally, until cheese melts. Unroll dough, separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with approximately 1 teaspoon of mixture. Roll up, starting at wide end. Place on greased cookie sheets. Bake at 375 degrees for 11 to 13 minutes or until golden brown. Makes 32 appetizers.