Page 15 - FLIPBOOK NEW

SPINACH CRESCENTS

Ingredients
1-10 package frozen chopped spinach
thawed and well drained

1/2 pound Velveeta Process Cheese spread cubed
or 8 ounce Cheez whiz
1/4 cup dry bread crumbs
3 crispy cooked bacon slices crumbled

2-8 ounce cans refrigerated crescent dinner rolls

Instructions
Combine spinach, Velveeta cubes, bread crumbs and bacon in a saucepan.
Cook over low heat stirring occasionally until the Velveeta cubes melt.
Unroll dough, separate into 16 triangles.
Cut each in half length wise forming 32 triangles.
Spread each triangle with approximately 1 teaspoon of the spinach mixture.

Roll and place on greased cookie sheets.

Bake at 375 degrees for 11-13 minutes or until golden brown.

Makes 32 appetizers.

SAUSAGE ROLL / STROMBOLI

Ingredients
1/2 pound sausage meat
1/4 pound Jarlsberg cheese

1/3 pound mozzarella cheese
1 egg
8 ounce can refrigerated crescent dinner rolls

Instructions
Brown sausage meat and remove and grease. Beat egg and combine with sausages
and cheese and mix well. Lay out crescent pastry and roll to make a large rectangle.
Put mix across middle and roll together putting fold on bottom of pan. Follow

crescent roll package directions for temperature of oven. Time 12 minutes or until
lightly brown. Cool a few minutes and slice and serve.

OPTIONS: pepperoni, Parmesan cheese, provolone cheese

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