1 pkg. Cream cheese, softened
1 cup Parmesan cheese, divided
2 cans (8oz each) refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Directions:
Preheat oven to 350°. Mix cream cheese and 3/4 cup of the parmesan cheese with electric mixer on medium speed until well blended.
Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 T of cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup of the parmesan cheese.
Bake 13 to 15 minutes or until golden brown.
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