1 c. chopped red pepper or substitute 1 jar of roasted red peppers, chopped & drained
1 c. fresh parsley or just sprinkle on dry
Instructions
Preheat oven to 350 degrees. Mix cream cheese and 3/4 c. Parmesan cheese with electric mixer on medium until well blended.
Separate cresent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. of the cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end of dough up and 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 Parmesan cheese.
Bake 13-15 minutes or until golden brown. Makes 32 servings.
Originally Submitted
1/20/2011
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