Parmesan Bites

Parmesan Bites

Ingredients:

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  KRAFT Grated Parmesan Cheese, divided

2 cans  (8 oz. each) refrigerated crescent dinner rolls

1  red pepper, chopped

1/4 cup  chopped fresh parsley


Directions:

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.

Snickerdoodle Bread

Snickerdoodle Bread 

Ingredients:

2½ cups flour

2 tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

1 cup butter softened

2 cups sugar

3 eggs

1 tsp. vanilla

¾ cup sour cream

1 pkg. Hershey's cinnamon chips

3 TB sugar

3 tsp. cinnamon


Directions:

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan