An oldie but a goodie. I made this last weekend and my guests were like sharks diving in for large hunks of it with Ritz crackers. It’s delicious and easy. And by the time I got my camera to take a picture it looked like this. Need I say more?
Here’s how you make it:
- 1 (4 oz.) pkg. refrigerated crescent rolls
- 1 (8 oz.) pkg cream cheese
- 1/2 tsp fresh dill weed
- 1 egg yolk, beaten
Unroll dough and press together seams to form a 12″ x 4″ rectangle. Cover cream cheese block with dill and place it on the dough.
Fold the remaining dough over the top. Pinch seams together and brush with egg yolk.
Bake 350 for 15 minutes. Serve with crackers. It is REALLY good.