From the kitchen of Joyce Lohman.
8 oz cream cheese, softened
1  c grated Parmesan cheese
1 c chopped red pepper
1/4 c chopped fresh parsley
Mix all ingredients with electric mixer until well blended.

2 cans crescent rolls
Separate rolls into 8 rectangles.
Seal perforations.
Spread 3 Tbsp of mixture on each rectangle.
Fold long side up over filling to center.
Fold other side to center.
Seal and cut each into four equal pieces.
Place all seam side down & sprinkle with:
1/4 c Parmesan

Bake at 350 for 15 minutes.
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