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 of rectangle; fold over opposite side to enclose remaining filling. Cut each into 8 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.