1 (4 oz.) can refrigerated crescent dinner rolls
1 1/2 tsp. minced fresh dillweed or 1/2 tsp. dried whole dillweed
1 (8 oz.) pkg. cream cheese
1 egg yolk, beaten
Garnish: fresh dillweed sprig

Unroll dough on a lightly floured surface; press seams together to form a 12 x 4 inch rectangle. Sprinkle and gently press minced dillweed onto top of cream cheese. Place cream cheese, dillweed side down, in center of dough; bring up sides of dough snugly around cheese, pinching to seal.

Place seam side down on a lightly greased baking sheet. Brush with egg yolk. Bake at 350 degrees for 20 to 22 minutes. Garnish, if desired. Serve warm with crackers. Yield: 16 appetizer servings.