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1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KRAFT 100% Grated Parmesan Cheese, divided
2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.
Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. 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.
Bake 13 to 15 min. or until golden brown.
Yield: 32 servings (Serving size: 32 servings)
1 cup KRAFT 100% Grated Parmesan Cheese, divided
2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.
Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. 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.
Bake 13 to 15 min. or until golden brown.
Yield: 32 servings (Serving size: 32 servings)
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