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Ingredients
- 1 pkt Philadelphia Brand Cream Cheese - (8 ounce) softened
- 1Â 1/4 c. Kraft 100% Grated Parmesan Cheese - (5 ounce) divided
- 2 can refrigerated crescent dinner rolls (8 ounce ea)
- 1 c. minced red bell pepper
- 1/4 c. minced fresh parsley
Directions
- Mix cream cheese and 1 c. of the Parmesan cheese with electric mixer on medium speed till well blended.
- Separate crescent rolls into 8 rectangles; seal perforations. Spread 3 Tbsp. cream cheese mix on each rectangle; top with red pepper and parsley. Fold long end up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal-size squares.
- Place, seam-side down, on cookie sheet. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 13 to 15 min or possibly till golden.
- This recipe yields 32 pcs.
- Variations: Substitute 1 jar (12-ounce) roasted red peppers, liquid removed, minced for red bell pepper.
- Substitute 1 package (3-ounce) Oscar Mayer Pepperoni for red bell pepper and parsley.
- Substitute 1 jar (13 1/4-ounce) sliced mushrooms for red bell pepper and parsley.
- Yield: 32 pcs
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