1 1/2 cups finely crushed Italian seasoned croutons
Chopped fresh parsley
How to Make It
Stir together cream cheese and next 4 ingredients in a small bowl. Set cream cheese mixture aside.
Trim rind from cheese rounds. Cut each round into 16 wedges.
Place cheese wedges on wax paper, and flatten wedges into 3-inch circles. Place 1 teaspoon cream cheese mixture in center of each circle. Gently wrap cheese sides around filling, and roll into balls. Roll in crushed croutons and parsley. Chill 1 hour.