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Instructions |
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HEAT oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.
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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.
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Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.
BAKE 13 to 15 min. or until golden brown.
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Substitute 1 jar (13-1/4 oz.) sliced mushrooms or 1 pkg. (3 oz.) pepperoni slices for the red peppers and parsley.
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Originally Submitted
3/4/2010
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