These are delicious!
8 ounces light cream cheese
1/2 cup parmesan cheese, reduced fat
16 ounces crescent rolls, reduced fat Pillsbury
1 cup roasted red peppers, diced
2 tablespoons dried parsley
HEAT oven to 350°F. Beat cream cheese and Parmesan with mixer until well blended; add peppers and parsley. SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Fold long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.
Yield: 32 bites. Per bite= 71 Calories; 4g Fat (47.4% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.