Instructions: Mix cream cheese and 1 cup of the Parmesan cheese with electric mixer on medium speed until well blended.

Separate crescent rolls into 8 rectangles; seal perforations. Spread 3 tablespoon cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal-size squares.

Place, seam-side down, on cookie sheet. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 13 to 15 minutes or until golden brown.

This recipe yields 32 pieces.

Variations: Substitute 1 jar (12-oz) roasted red peppers, drained, chopped for red bell pepper.

Substitute 1 package (3-oz) Oscar Mayer Pepperoni for red bell pepper and parsley.

Substitute 1 jar (13 1/4-oz) sliced mushrooms for red bell pepper and parsley.

Yield: 32 pieces

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