Jalapeño Popper Dip with Cheesy Crescent Dippers

Heat oven to 375 °F. Unroll 1 can Pillsbury™ refrigerated crescent dinner rolls; firmly press perforations and edges to seal. Cut into 4 rectangles. Sprinkle each with 1 tablespoon grated Parmesan cheese. Starting with 1 long side of each dough rectangle, roll up each rectangle. Cut each into about 1/2-inch slices; place seam side down on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Meanwhile, in medium bowl, stir together 2 packages (8 oz each) cream cheese, room temperature, 1/2 cup shredded Mexican cheese blend, 1/2 cup plain yogurt and 4 jalapeño chiles, seeded (if you prefer less spice), diced. Season with salt and pepper to taste. Transfer mixture to ungreased small baking dish; spread into even layer. In small bowl, mix 1/4 cup bread crumbs and remaining 1/4 cup grated Parmesan cheese. Sprinkle evenly over dip. Bake about 25 minutes for until bubbly and lightly browned. Cool slightly, about 10 minutes. Serve warm dip with dippers.