Heat oven to 375 degrees F. Unroll both cans of dough and separate into 4 long rectangles; firmly press perforations to seal. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with 1 short side, roll up each rectangle, forming 4 rolls; press edges to seal. With serrated knife, cut each roll into 8 slices.
To form 1 tree, on ungreased cookie sheet, place 1 slice, cut side down, for top of tree. Arrange 2 slices just below, sides touching. Continue arranging rows of 3, 4 and 5 slices. Use remaining slice for tree trunk.
Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes; cool on wire rack. Repeat for second tree on another cookie sheet.
Place trees on serving platters. Spoon potato topper into resealable plastic food-storage bag. Cut 1/4-inch hole in bottom corner of bag; pipe over trees.
Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2-inch star-shaped cutter, cut 2 stars from yellow bell pepper; place 1 on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.
Tips & Tricks
Hot Artichoke Spinach Dip
Your guests will love this versatile, cheesy warm dip.
Potluck Pepperoni Bread
What's cooking in Charlotte? Suzi's versatile potluck pepperoni bread.
Assemble and bake the crescent roll trees in advance. Cool completely; wrap the undecorated trees in plastic wrap and store at room temperature for up to a day.