Bite-sized soft and flaky crescent rolls, stuffed with a melty cheese filling and pops of crunchy red bell pepper then topped with fresh parsley! 
Bite-sized appetizers are my kryptonite. Well that's not entirely true, cheese is my kryptonite. But bite-sized appetizers that have cheese in them?? I can't be stopped.
It's almost Christmas and 'tis the season for sharing so what better time to bake up some bite-sized cheesy goodness?! These puffs are a slight twist on one of my longtime favorite recipes from Kraft that I have altered to make a little more party-friendly!
The fluffy warm crescent roll, melty cheese and pops of crunch from the red bell pepper will have your guests coming back all night for more! Plus they're super easy to whip together and the red from the pepper plus the green from the parsley makes them festive, so there's really no reason NOT to make these! 🙂
EASY PARMESAN PEPPER PUFFS
To start this easy recipe, place 8 oz of cream cheese into a mixing bowl and set aside to soften. Preheat your oven to 350 degrees then unroll 1 can of crescent rolls onto a cutting board. Press the seams together so that you have one large square. Using a pizza cutter, cut into 16 squares. 
Spray a mini muffin pan with cooking spray and place the crescent roll squares into the muffin tins. Repeat with the other can of crescent rolls.
Add ¾ C shredded parmesan cheese to the cream cheese. Mix to combine. Dice 1 red pepper and add to the cheese mixture. Add in ½ tablespoon garlic powder. Mix together. Gently fold in ¼ C freshly chopped parsley.
Spoon 1 tablespoon of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned. 
Remove from the oven and top with a little extra freshly chopped parsley. You can also top with some extra garlic powder or grated parmesan cheese if you'd like!
Allow to cool for 5 minutes then serve! These are best when fresh, as they will turn soggy when reheated, so be sure to pop them in the oven just before your guests arrive! They still taste pretty good at room temperature, too, so don't worry about having to keep them hot all night!
Enjoy! 🙂
Looking for more easy appetizers? Check out this Jalapeño Bacon Cheese Ball, this AMAZING Marinated Cheese and these super fancy Blue Cheese and Steak Crostini!
Recipe Card
Easy Parmesan Pepper Puffs
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 32 puffs 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Bite-sized soft and flaky crescent rolls, stuffed with a melty cheese filling and pops of crunchy red bell pepper then topped with fresh parsley!
Ingredients
- 1 package (8 oz) cream cheese
- 2 cans of original crescent rolls
- ¾ C shredded parmesan cheese
- 1 red pepper, diced
- ½ Tbsp garlic powder
- ¼ C parsley, chopped (plus extra for topping)
Instructions
- Place 8 oz of cream cheese into a mixing bowl and set aside to soften.
- Preheat your oven to 350 degrees then unroll 1 can of crescent rolls onto a cutting board. Press the seams together so that you have one large square. Using a pizza cutter, cut into 16 squares.
- Spray a mini muffin pan with cooking spray and place the crescent roll squares into the muffin tins. Repeat with the other can of crescent rolls.
- Add ¾ C shredded parmesan cheese to the cream cheese. Mix to combine.
- Dice 1 red pepper and add to the cheese mixture. Add in ½ tablespoon garlic powder. Mix together.
- Gently fold in ¼ C freshly chopped parsley.
- Spoon 1 tablespoon of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned.
- Remove from the oven and top with a little extra freshly chopped parsley. You can also top with some extra garlic powder or grated parmesan cheese if you'd like!
- Allow to cool for 5 minutes then serve! Enjoy! 🙂
Notes
These are best when fresh, as they will turn soggy when reheated, so be sure to pop them in the oven just before your guests arrive! They still taste pretty good at room temperature, too, so don't worry about having to keep them hot all night!
**Recipe adapted from Kraft
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
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