1/4 C. shredded Monterey Jack cheese with jalapeño peppers (1 oz.)

2 T. cream cheese, softened

1 T. mayonnaise

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls

2 T. chopped fresh parsley

 

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.    Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.    Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm. To jump­start preparation of these cheesy snacks, assemble them up to 2 hours in advance and refrigerate them, covered, until baking time.

 

Yield:

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