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Savory Parmesan Bites

Savory Parmesan Bites recipe
photo by:kraft
The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
time
prep:
15 min
total:
30 min
servings
total:
32 servings
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posted:
4/17/2007
We really like this reciepe, It gave us many other ideas for fillings. very easy and tases great.
posted:
4/12/2007
i used peppers and green olives - it was wonderful. i'd press a fork around the edges to close them.. most of the insides leaked out. for the parmesan, i used a mix of parmesan/romano/asiago and i used the garlic crescent rolls. Next time i am going to try them with scrambled eggs, peppers and ham. YUM!
posted:
4/9/2007
I made a few changes - used Garden Vegetable cream cheese and added sliced green onion and a sprinkle of garlic powder when assembling. The only thing I'd do differently next time is make sure the ends are sealed better - the cheese melted out and they looked messy. But, every last one was eaten and everyone loved them!
posted:
4/8/2007
Very easy to make. A hit at the party.
posted:
4/5/2007
These little bites were incredible and easy to assemble. However, I did make a few substitutions. Instead of parsley and red pepper I used diced onion and jalapenos and only cut them into thirds. Next time I might use a sturdier bread also but Very, Very Tasty.
posted:
3/28/2007
I made these for a party and I substituted pimentos for the red pepper... They were a great hit everyone loved them.
posted:
3/27/2007
Delcious, but I think I'm missing something here. The crescent rolls came in 10 oz cans, and from one can I got 3 large rectangles that I cut in half, so now I had 6 rectangles. Putting 3TB of filling just about made it through those 6. I cut each one into thirds. I had no more filling to even open the other can. I'm wondering what I did wrong - but they were very good and very easy.
posted:
3/26/2007
I used sundried tomatoes instead of the peppers, and it was great!
posted:
3/25/2007
I leave out the parsley and add finely chopped spinach and a touch of nutmeg. I use frozen spinach, so you have to make sure you squeeze out as much water as possible
posted:
3/23/2007
I have had many for repeats!
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