Cheese Puffs - from Eve

8 slices thinly sliced Pepperidge Farm Oat Bread
4 oz. Philadelphia cream cheese
1 1/2 tsp. milk (may be skim)
1 Tbsp. chopped fresh parsley
1 tsp. dried minced onions
mayonnaise (may be light Hellmans)
grated Parmesan cheese

Mix cream cheese and milk until soft. Add chopped parsley and minced onions. Make 4 sandwiches of the cream cheese spread. Cut off crust of sandwiches and cut each sandwich into 12 squares. Cover each small square with mayonnaise and roll in freshly grated Parmesan cheese. These will keep frozen for weeks. To serve, defrost and bake at 350 about 12 minutes.