Preheat oven to 375. Separate dough into four rectangles on cutting board. Press seams to seal.
Place cream cheese in small bowl. Add grated parmesan cheese and snipped rosemary. Mix well. Using a small spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.
Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a serrated knife for a total of 24 slices. Place slices, cut side down on a baking stone or cookie sheet. Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack. Serve warm.