Florentine Party Appetizers - cooking recipe

Ingredients

4 eggs, beaten
1 can condensed cream of mushroom soup
1 c. sharp Cheddar cold-pack cheese spread, at room temperature
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained, chopped fine
1/2 c. chopped water chestnuts
1/4 c. finely chopped green onions
1 pkg. refrigerated crescent rolls
3 Tbsp. diced pimento (red peppers)

Preparation

In large bowl combine eggs, soup and cheese spread.
Stir in spinach, water chestnuts and green onions; mix well.
Unroll crescent rolls, but do not separate.
Press into bottom of 13 x 9-inch greased baking pan.
Gently press seams together.
Spread spinach mixture over dough.
Top with pimento.
Bake at 350\u00b0 for 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Cut into 1 1/2-inch pieces. Serve hot.
Makes 40 appetizers.