• 1 pkg. (8 oz) cream cheese, softened
• 1 C. grated parmesan cheese, divided
• 2 cans (8 oz each) refrigerated crescent dinner rolls
• 1 C. chopped red pepper
• ¼ C. chopped fresh parsley

Preheat oven to 350 Mix cream cheese and ¾ C. parmesan cheese with electric mixer on medium speed till well blended. Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 T. of the 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 ¼ C. parmesan cheese. Bake 13 to 15 min or until golden brown.