What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cupKRAFT Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 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.