Creamy Mushroom Tartlet Appetizers

1 Tbsp.
butter
1 pkg.
(8 oz.) fresh mushrooms, finely chopped
1/2 cup
(1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup
 Grated Parmesan Cheese
1 can
(8 oz.) refrigerated crescent dinner rolls
2 tsp.
finely chopped fresh parsley

Directions

  1. Heat oven to 350°F.
  2. Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
  3. Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
  4. Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.

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