Yield: 8 servings
|1 pack||Crescent rolls,refrigerated (4-ounce pkg)|
|8 ounces||Cream cheese|
|½ teaspoon||Dill weed|
|1 \N||Egg yolk; beaten|
Unroll dough on lightly floured surface; press together seams to form 12x4 inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350 F., 15 to 18 minutes or until lightly browned. Serve with assorted crackers and apple slices. 8 servings
Substitute combined ½ ts dried rosemary leaves, crushed, and ½ ts paprika for dill weed. Source: Philadelphia Brand Cream Cheese Cookbook. Typos by Elizabeth Wood.
Submitted By ELIZABETH WOOD On 07-18-95