- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup KRAFT Grated Parmesan Cheese, divided
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
- 1 red pepper, chopped
- ¼ cup 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.
Substitute 1 jar (12 oz.) roasted red peppers, drained and chopped, for the red peppers.
Substitute 1 jar (13-1/4 oz.) sliced mushrooms or 1 pkg. (3 oz.) pepperoni slices for the red peppers and parsley.