1 tube (8 ounces) refrigerated crescent rolls
1/3 cup spreadable garlic and herb cream cheese
4 slices thinly sliced deli ham
1/2 cup packed fresh baby spinach
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach.
Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.