Festive Florentine Crescents

This recipe came from an advertisement for Velveeta cheese in the March 1990 issue of Woman's Day magazine. These are great as an appetizer or served with steaming bowls of soup!

• Ready In: 33 mins
• Serves: 8
• Yields: 32 appetizers

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1⁄2 lb Velveeta cheese
• 1⁄4 cup  dry breadcrumbs
• 3  slices bacon
• 2 (8 ounce) cans  refrigerated crescent dinner rolls

Directions

1. Thaw the spinach and drain well. Cube the Velveeta. Cook the bacon and crumble.
2. Combine spinach, Velveeta, bread crumbs and bacon in a medium saucepan. Cook over low heat, stirring occasionally, until Velveeta is melted.
3. Unroll the crescent roll dough and separate into 16 triangles. Cut each in half lengthwise, to make 32 triangles.
4. Spread each triangle with about 1 teaspoon of cheese mixture. Roll up, starting at wide end. Place on a greased cookie sheet.
5. Bake at 375 degrees for 11-13 minutes, until golden.