What You Need
1 pkg. (8 oz.) Cream Cheese, softened
1 cup Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup chopped red peppers
1/4 cup chopped fresh parsley
Silpat and Perforated Baking Sheet
HEAT oven to 375°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.
SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on Silpat. Sprinkle with remaining Parmesan.
BAKE 12 to 14 min. or until golden brown.