1 (10 oz.) pkg. frozen chopped spinach, thawed and 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 1/2 quart saucepan. Cook over low heat, stirring occasionally, until cheese is melted.

Unroll dough, separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with approximately 1 teaspoon of cheese-spinach mixture. Roll up starting at wide end.

Place on greased cookie sheet. Bake at 375 degrees for 11-15 minutes or until golden brown.

You can make this ahead of time. When ready to serve, put in the oven to get crisp again.