Appetizer recipes aren’t your everday recipes. No, appetizer recipes are those recipes you go in search of only a few times during the year for special get-togethers or for the holidays. But even though you might not make them very often, it’s good to have a few dependable appetizer recipes in your stash that you can count on.
This recipe for Parmesan Bites falls into the dependable appetizer recipe category for me.
These little appetizers always disappear fast when I bring them and people almost always tell me how tasty they were. Plus, it uses a few semi-homemade shortcuts that help keep me from getting too stressed out during a busy holiday season too. Win-Win!
For the last few weeks of the year leading up to the holidays, I always try to come up with a theme for my blog posts. This year I’ve decided to do a theme of all small sized “mini” items, and these little bite-sized appetizers are perfect to get things started. I’ll also be making some quick mini Christmas trees from candies, a cute little mini sized stocking to knit, a tiny pom-pom hat ornament (no knitting needed!), and a single-serve version of my hot chocolate mix to layer in a mini canning jar, because you know . . .
Making the Appetizers
These appetizers begin with the shortcut of using a couple of the tubes of refrigerated crescent rolls. Each package of crescent rolls is separated into four rectangles (pressing the diagonal perforated seam together a bit to form the rectangle).
Next you mix together a block of cream cheese and some pre-grated parmesan. This mixture is spread onto the rectangles which you then top with some chopped red pepper and chopped parsley. Fresh parsley is nice, but I’ve also used dried parsley if that’s all I have.
You then bring each long end of the rectangle up toward the middle, folding it over the goodies inside, and creating a “log” of sorts.
Each of these logs is then cut into four or five pieces, depending on how big you want your appetizers.
To bake the appetizers, you put each piece (seam side down) on a baking sheet, give them one more little sprinkling of parmesan, and pop them in the oven at 350 degrees for 15 minutes.
All of this can be done ahead of time too! I often get my parmesan bites all assembled and placed on the baking sheets, and then I put the baking sheets in the refrigerator until later. Then when it’s time for the company to arrive, I can just pop them in the oven. Another nice way to have a little shortcut!
Here’s the complete recipe:
- 2 Tubes Refrigerated Crescent Rolls
- 1 Pkg Cream Cheese (8 oz) - softened
- 3/4 Cup Grated Parmesan Cheese (plus a little more for sprinkling)
- 1 Cup Chopped Red Pepper
- 1/3 Cup Chopped Fresh Parsley (or approx 1 Tbl dried parsley)
Separate the two tubes of crescent rolls into 8 rectangles. Press the diagonal perforations to seal.
Mix the cream cheese and the parmesan together using an electric mixer until well blended.
Spread some of the cream cheese mixture on each rectangle, dividing the mixture evenly among the 8 rectangles. Then top with the chopped red pepper and parsley.
Then fold up each long end of the rectangle toward the middle, enclosing the filling and creating a "log". Cut each log into four or five smaller pieces.
Place each piece, seam side down, on a baking sheet. Sprinkle with a little bit more grated parmesan.
Bake at 350 degrees for 13 to 15 minutes.