Shred and drain 1 peeled and seeded cucumber. Press between 2 paper towels to dry. Combine: cream cheese, green onions, parsley, mayonnaise, salt and pepper. (Can refrigerate up to 2 days). Remove crusts from bead. Flatten bread with a rolling pin. Spread each slice of bread with 2 tablespoons cucumber filling. Roll up. Cut each in half. Layer on a plate. Makes 24.