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

  1. Stir together the cream cheese, 3/4 cup of the parmesan cheese, bell pepper and cilantro.

  2. 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.

  3. Spread half of the cream cheese mixture on each rectangle.

  4. Starting at the short side, roll up each piece of dough as if you were making a jelly roll.

  5. Using serrated knife, cut each roll into 24 equal pieces.

  6. Place the pieces cut side up on ungreased baking sheets.

  7. Sprinkle with the remaining 1/4 cup of cheese.

  8. Bake at 375°F for 8 to 10 minutes.