1 (4 oz.) pkg. refrigerated crescent dinner rolls
1 (8 oz.) pkg. Philadelphia cream cheese
1 tsp. dill weed
1 egg yolk, beaten

VARIATIONS: Substitute 1/2 teaspoon dried rosemary, crushed and 1/2 teaspoon paprika for the dill weed. Also substitute Neufchatel cheese for the cream cheese.

Unroll dough on lightly floured surface; press together seams to form 12 x 4 inch rectangle. Sprinkle top of cream cheese with half of the dill weed; 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, press edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350 degrees for 15-18 minutes or until lightly browned. Serve with assorted crackers and apple slices.