Comida Kraft
Recipe Box

Savory Parmesan Bites

Savory Parmesan Bites is rated 4.395698924731183 out of 5 by 465.
Prep Time
15
min.
Total Time
30
min.
Servings

32 servings

The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.
  • Separate dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan.
  • Bake 13 to 15 min. or until golden brown.

Size Wise

At your next party, select a few of your favorite appetizers rather than sampling one of each to save room for your entree.

Substitute

Substitute 1 jar (12 oz.) roasted red peppers, drained and chopped, for the red peppers.

Variation

Substitute 1 jar (13-1/4 oz.) sliced mushrooms or 1 pkg. (3 oz.) pepperoni slices for the red peppers and parsley.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 100
Total fat 7g
Saturated fat 3g
Cholesterol 15mg
Sodium 200mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from This was not worth the effort. This was not worth the effort. The filling is good (I used roasted red peppers), but it's better suited to a dip with crackers or in puff pastry, but the cresent rolls don't do the mix any favors. Mine were either just the right amount of dough with just a little filling, or too much dough with a lot of filling...it was hard to get just right. If you are going to make these, use a pizza cutter to cut the bites, I figured that out. This does not travel well at all..once it's cold it's over with. Unless you heat them in the oven...it's just gross. Overall it's just a so-so appetizer that takes a lot of time to prepare with not much zing.
Date published: 2009-11-27
Rated 4 out of 5 by from I made these for a neighborhood party with many "wannabe gourmet cooks" in attendance. I made these for a neighborhood party with many "wannabe gourmet cooks" in attendance. They can be very picky about their food! They were a big success! After reading the other comments, I made about 1/4 extra filling which was a good idea and made sure I had 8 portions ready. I also used an "Italian blend" shreded cheese rather than parmesan but parmesan for the top. I used 3/4 jar of peppers which was plenty! I baked them 2 minutes longer so they weren't soggy and I thought they were best after sitting for a few minutes...too mushy right out of the oven, and almost too hot to eat. I will make them again next week for my card group.
Date published: 2006-03-18
Rated 5 out of 5 by from I can't eat raw bell peppers or onions because they give me indigestion. I can't eat raw bell peppers or onions because they give me indigestion. The following alteration takes the edge off leaving all the flavor. Instead of the full cup of red peppers, use 3/4 cup minced red pepper, 3 cloves minced garlic and some finely chopped chives to make 1 cup of veggies, saute the veggies in olive oil just until tender, then drain on a paper towel, add the veggies and 1 tablespoon bacon bits to the parmesan and cream cheese mixture blending well, then follow the recipe for assembly and cooking. The results were marvelous. ...a big hit at this year's Super Bowl Party.
Date published: 2005-02-08
Rated 5 out of 5 by from I made this for my Aunt's b-day dinner in October. I made this for my Aunt's b-day dinner in October. I made it for the 4th time at Thanksgiving dinner this year (2005). My family absolutely LOVED it! I did change it up just a bit - I added chopped mushrooms and substituted Kraft Romano, Parmesan & Asiago cheese inside and have sprinkled both cheeses on the top. They are definitely getting easier. Some nights I won't feel like cooking, know I have the ingredients (I try to keep them on hand) so I make them for dinner. I also made the Easy Bake Cheese & Pesto - they are both to die for!! Kraft Food & Family will have 3 new subscribers after this holiday. I've always spoken highly of the magazine but now the proof is in their pallets. Thank you so much for making recipes super yummy & easy!
Date published: 2005-11-26
Rated 4 out of 5 by from I love this recipe, and it was specifically requested for Thanksgiving this year. I love this recipe, and it was specifically requested for Thanksgiving this year. The ONLY thing I would change is that I cut them more into pinwheel sized pieces, easier to eat as the filling doesn't ooze out as much when you take that first bite. Definitely recommend - SO EASY and SO GOOD!
Date published: 2011-11-29
Rated 4 out of 5 by from Can someone please help me understand this recipe? Can someone please help me understand this recipe? I want to make it, but am confused by the directions. First it says to separate the triangles, then it says to pinch the perferations together to seal? So are the triangels each separate on their own or do you make a big long sheet of dough out of them? If you make a sheet and then fold it, which sounds the easiest, how do you see the triangles to then cut each one into 4 pieces??? And how do you get squares out of triangles? Very confused!!!!
Date published: 2005-12-01
Rated 3 out of 5 by from My family really enjoyed this recipe and so did I. My family really enjoyed this recipe and so did I. The only thing that I didn't really understand was how to do the folding. I don't think that it was explained well. So what I ended up doing was leaving the bread in the triangle shape and spreading the filling. Then I just folded it up and cut them into pieces after tthey've come out the oven. Another thing is that mine only made 16. Overall though, I would recommend this recipe to a friend. It seems to go well with the crowd.
Date published: 2002-11-17
Rated 5 out of 5 by from We had a holiday appetizer party and this was one of many Kraft website recipes I made. We had a holiday appetizer party and this was one of many Kraft website recipes I made. I used the roasted red pepper substitution suggestion and they turned out fabulous. I had to use dried Italian seasoning because I did not have fresh parsley on hand - delicious. They are very simple to prepare and look great. I also placed them on their sides, instead of seam side down, which makes them even prettier after baking. They spread out and look like little Christmas wreathes.
Date published: 2002-02-19
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