4 oz. can refrigerated crescent dinner rolls
1 1/2 tsp. minced fresh dillweed or 1/2 tsp. dried dill
1 (8 oz.) pkg. cream cheese (also good with baby gouda cheese)
1 egg yolk, beaten

Unroll dough on lightly floured surface. Press seams together to form 12 x 4 inch rectangle. Sprinkle and press dillweed on top of cream cheese. Place cheese, dill side down in center of dough.

Bring up sides of dough to make a snug package around cheese, pinching to seal. Place seam side down on lightly greased baking sheet. Brush with egg yolk. Bake at 350 degrees for 20 minutes. Serve warm.