HEAT oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE rolls into 4 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with peppers and parsley. Fold 1 long side of each rectangle over filling to centre; fold up again to enclose remaining filling. Cut each into 8 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.

BAKE 13 to 15 min. or until golden brown.