Red Pepper Cheese Puffs
1 (8 ounce) package low-fat cream cheese, softened
1 cup grated Parmesan cheese
1 medium red bell pepper, cored, seeded, and minced
1/4 cup minced cilantro
2 (8 ounce) cans refrigerated reduced-fat crescent rolls
Stir together the cream cheese, 3/4 cup of the parmesan cheese, bell pepper and cilantro.
Unroll the crescent rolls, pressing the perforations to seal. Using a small amount of flour on a rolling pin, roll out the dough into 2 larger rectangles.
Spread half of the cream cheese mixture on each rectangle.
Starting at the short side, roll up each piece of dough as if you were making a jelly roll.
Using serrated knife, cut each roll into 24 equal pieces.
Place the pieces cut side up on ungreased baking sheets.
Sprinkle with the remaining 1/4 cup of cheese.
Bake at 375°F for 8 to 10 minutes.