Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Separate each can of dough into 8 triangles. Use a pizza cutter or a sharp knife to cut each triangle in half lengthwise for a total of 32 triangles.

Spoon about 2 teaspoons cheese on the shortest side of each triangle. Roll up each one, starting at the shortest side of the triangle and rolling to opposite point.

Using the photo as a guide, place 4 crescents in 2 rows of 2 to form the trunk at the bottom of the cookie sheet. Above that, arrange the remaining crescents in rows to form a tree: 7 in the first row, then 6, 5, 4, 3, 2, and finally, 1 at the top.

Place the cookie sheet in the oven on the middle rack. Bake 20 to 24 minutes or until deep golden brown and dough is baked through. Cool 5 minutes on cooling rack. Brush tops with melted butter; sprinkle with parsley.

Using a large, flat spatula, carefully loosen the pull-apart bread from the parchment on the cookie sheet. Keeping it on the parchment, lift the bread and place it on the platter. Lift the parchment paper on one side, and slide the bread onto the platter. Serve warm.