Preheat oven to 375 degrees F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.