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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Substitute 1 jar (12 oz.) roasted red peppers, drained and chopped for the red pepper Ingredients:
1 (8 ounce) package philadelphia cream cheese, softened |
1 cup grated parmesan cheese, divided |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 cup chopped red pepper |
1/4 cup chopped fresh parsley |
Directions:
1. PREHEAT oven to 350°F Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.
2. SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 tablespoons cream cheese mixture onto 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 Parmesan cheese.
3. BAKE 13 to 15 minute or until golden brown.
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