FLORENTINE CRISPS

1 (10oz) package frozen chopped spinach, thawed and well drained
8 oz. Velveeta, cubed
¼ cup dry bread crumbs
3 slices bacon, crisp fried and crumbled
2 (8oz) cans crescent rolls
1 egg, beaten

Combine spinach, cheese, bread crumbs and bacon in saucepan and cook over low heat until cheese melts, stirring occasionally. Separate roll dough into 16 triangles; cut each triangle into halves lengthwise to form 32 triangles. Spread with spinach mixture; roll up from wide end to enclose filling. Place on greased baking sheet, brush with egg and bake at 375 degrees for 11-13 minutes or until golden brown.