These lovely little appetizers were a big hit at my Christmas cookie exchange this year. They are so simple yet so savory tasting. Anything with croissant dough has to be good, but then fill it with cream cheese, parmesan, red peppers and parsley to make it even more amazing.
Ingredients:
1 - 8oz package cream cheese, softened
1 cup grated parmesan cheese, divided
2 cans (8oz each) refrigerated crescent dinner rolls
1 cup finely chopped red pepper
1/4 cup chopped fresh parsley
Method:
Preheat oven to 350 F/180 C.
Mix cream cheese and 3/4 cup of the parmesan cheese (using an electric mixer works well too).
Separate crescent rolls into rectangles; press perforations together and seal.
Spread 3 tablespoons of the cream cheese mixture on each rectangle.
Top with red pepper and parsley.
Fold long end of dough up over filling to centre.
Fold up again to enclose remaining filling.
Cut into 4-5 equal sized squares.
Place seam down on baking sheet.
Sprinkle with remaining parmesan cheese (1/4 cup).
Bake 13-15 minutes or until golden brown.
Thank you for adding photos! The recipe didn't make sense on the Kraft site as I have never cooked with refrigerated crescent dough before.
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