1 8 oz package cream cheese, softened
1 cup grated parmesan cheese, divided
2 cans (8 oz each) refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley
Heat oven to 350 degrees. Beat cream cheese and 3/4 cup parmesan cheese with mixer until well blended. Separate dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise sealing seams as best as possible and cut into 3 squares. Place on baking sheet and top with remaining parmesan cheese. Bake 13 to 15 minutes, or until golden brown.
Subscribe to:
Post Comments (Atom)
I don't like cream cheese and I ate enough of these to explode, these are so good.
ReplyDelete