* 1 c. grated parmesan cheese, divided
* 2 cans (8 oz. each) refrigerated crescent dinner rolls
* 1 red pepper, chopped
* 1/4 c. chopped fresh parsley
HEAT oven to 350°F. BEAT cream cheese and 3/4 cup Parmesan 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 into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.
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