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.