3 oz. pkg. Philadelphia brand cream cheese, softened
2 tbsp. ricotta cheese or sm. curd cottage cheese
1 tsp. sugar
1/2 tsp. Kraft grated Parmesan or Romano cheese
1/2 tsp. parsley flakes or 2 tsp. chopped parsley
1/8 tsp. pepper
8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1/4 tsp. vegetable oil or olive oil
1 c. prepared spaghetti sauce
2 tbsp. Kraft grated Parmesan or Romano cheese

Heat oven to 350 degrees. In small bowl, combine cream cheese, cottage cheese, sugar, Parmesan cheese, parsley and pepper; set aside.

Separate dough into 4 rectangles; firmly press perforations to seal. Spread about 2 tablespoonfuls cheese mixture to within 1/2" of edges on each rectangle. Fold each rectangle in half crosswise; cut into quarters. Press edges with fork to seal. Place on ungreased cookie sheet; lightly brush tops with oil.

Bake at 350 degrees for 11 to 15 minutes or until golden brown. Meanwhile, in small saucepan, heat spaghetti sauce. Place ravioli on serving plate. Pour hot spaghetti sauce over ravioli; sprinkle with Parmesan cheese. Serve immediately. 4 servings.

TIP: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed.