1 8-oz can refrigerated crescent rolls
½ c cream cheese
¼ c (1 oz) grated fresh Parmesan cheese
4 tsp snipped fresh rosemary
Preheat oven to 375. Separate dough into four rectangle. Press diagonal seams to seal.
Mix together cream cheese, Parmesan cheese and rosemary. Spread each rectangle with about 2 Tbsp cheese mixture, to within ¼” of edges
Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices, for a total of 24 slices. Place slices cut side down on baking sheet. Bake 12-15 minutes or until golden brown. Remove to cooling rack. Serve warm.