Jane Hahn served this at a little cocktail party my exercise class had at her home a couple of weeks ago. The party was to express our appreciation
to the leader of our class. We all had such a good time that we resolved to do it again and again.
Jane's Baked Cream Cheese
1 4-oz pkg refrigerated crescent rolls
1 8-oz pkg cream cheese
1/2 tsp dill weed
1 egg yolk, beaten
1. Unroll dough on lightly floured surface. Press together
to form a 12 inch by 4 inch rectangle.
2. Sprinkle 1/2 of the dill weed over the top of the block
of cream cheese. Lightly press dill into cheese.
3. Place cream cheese dill side down in the center of
the dough.
4. Sprinkle cream cheese with the remaining dill.
5. Enclose cream cheese in dough by bringing sides of
dough together, pressing edges to seal.
6. Place on a lightly greased cookie sheet; brush the
top with egg yolk.
Bake at 350° for 15 to 18 minutes, or until lightly
browned.
Serve with assorted crackers, or apple slices.
