1 (8-ounce) can refrigerated crescent rolls
1 tablespoon grated Parmesan cheese
1 tablespoon water
1/4 teaspoon chili powder
16 small ripe olive pieces
Heat oven to 375°F. Line baking sheet with parchment paper or spray with no-stick cooking spray.
Unroll dough; separate into 8 crescents.
Cut American cheese into strips. Cut each strip in half to make 8 (2x1x1/2-inch) pieces. Place 1 cheese piece at wide end of crescent. Starting at wide end, roll dough toward point, sealing end well. Tuck ends underneath and press all seams together. Place onto prepared baking sheet.
Combine beaten egg and water in bowl. Combine Parmesan cheese and chili powder in another bowl.
Brush rolls with egg mixture; sprinkle with Parmesan cheese mixture. Place olive pieces on top for eyes. Bake 12-14 minutes or until golden brown. Serve warm.
For a flavor variety, sprinkle cheese rolls with sesame seed or poppy seed instead of Parmesan cheese mixture.