| | Directions |
- Preheat oven to 350 degrees.
- In a small bowl, stir together cream cheese three-quarters of the cheese, bell pepper and parsley.
- Unroll crescent rolls and separate each can into 4 rectangles, pressing perforations to seal. Spread cream cheese mixture evenly onto each rectangle.
- Roll the dough up, starting at the short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle each roll with remaining parmesan cheese.
- Bake for 13 to 15 minutes or until golden brown.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 32
|  | | Ingredients | | - | | 8 ounces cream cheese - softened |
| - | | 1 cup parmesan cheese - divided |
| - | | 1 red bell pepper - diced |
| - | | 1/4 cup parsley - finely chopped |
| - | | 2 packages refrigerated crescent rolls |
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