Yields: 24

Ingredients:

• 1 can refrigerated crescent dinner rolls
• 1/2 cup light cream cheese
• 1/4 cup fresh parmesan cheese, grated
• 4 tsp fresh rosemary, snipped

Instructions:

1. Preheat oven to 375°F.
2. Separate dough into four rectangles on a smooth surface. Press seams to seal.
3. Mix cream cheese, rosemary, and parmesan chees in a small bowl.
4. Spread 2 tbsp of cheese mixture onto each rectangle to within 1/4 inch of edges.
5. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a serrated bread knife for a total of 24 slices.
6. Place slices, cut side down, on baking stone. Bake 12 – 15 minutes or until golden brown.
7. Remove from oven and serve warm.

Tweaked from Pampered Chef’s Season’s Best

Index Tags: appetizer • cheese • cream cheese • Recipes • vegetarian