MIX cream cheese and 1 cup of the parmesan cheese with mixer on medium until well blended.
SEPARATE crescent rolls into 8 rectangles; press perforation together to seal. Spread 3 Tbsp. cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam side down on cookie sheet. Sprinkle with remaining 1/4 cup parmesan cheese.