Garden Vegetable Breakfast Tidbits

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup finely chopped green or red pepper

1. Unroll crescent rolls; separate into 4 rectangles.
2. Firmly press perforations together to seal.
3. Mix cream cheese and peppers.
4. Spread about 2 tablespoons cream cheese mixture evenly onto each rectangle.
5. Roll up, starting from short sides.
6. Cut each roll crosswise into 4 slices.
7. Place pinwheels, cut sides up, on ungreased cookie sheet.
8. Flatten slightly.
9. Bake at 375F for 10 to 12 minutes or until golden brown.

rolls, philadelphia chive , pepper

Taken from www.kraftrecipes.com/recipes/garden-vegetable-breakfast-tidbits-58112.aspx (may not work)