1 C. grated parmesan cheese, divided
2 cans (8 oz. each) crescent rolls
1 red bell pepper, chopped
1/4 C. fresh parsley (I just used dried and just sprinkled it over each one before rolling them up)
Heat oven to 350.
Beat cream cheese and 3/4 C. 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 to enclose filling. Seal edges and cut into 4 squares. Place on baking sheet and sprinkle with remaining parmesan cheese. Bake 13-15 minutes or until golden brown.
