1 (10 ounce) package frozen chopped spinach
12 lb Velveeta cheese
14 cup dry breadcrumbs
3 slices bacon
2 (8 ounce) cans refrigerated crescent dinner rolls
Thaw the spinach and drain well. Cube the Velveeta. Cook the bacon and crumble. Combine spinach, Velveeta, bread crumbs and bacon in a medium saucepan. Cook over low heat, stirring occasionally, until Velveeta is melted. Unroll the crescent roll dough and separate into 16 triangles. Cut each in half lengthwise, to make 32 triangles. Spread each triangle with about 1 teaspoon of cheese mixture. Roll up, starting at wide end. Place on a greased cookie sheet. Bake at 375 degrees for 11-13 minutes, until golden.