Ingredients
2 packages (8 ounces each) cream cheese, softened1 cup shredded part-skim mozzarella cheese1/2 cup chopped roasted sweet red peppers, drained1/4 teaspoon Italian seasoning1/4 teaspoon garlic salt1/4 teaspoon onion powder2 tubes (8 ounces each) refrigerated crescent rollsPretzel sticks, optional Fresh cilantro leaves, optional
Preparation
Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal.
Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour.
Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.
