1 (4 oz.) can refrigerated crescent dinner rolls
1 1/2 tsp. minced fresh dill or 1/2 tsp. dried dill
1 (8 oz.) pkg. cream cheese

Unroll dough on a lightly floured surface, press seams together to form a 12x4 inch rectangle. Sprinkle and gently press minced dill weed onto top of cream cheese. Place cream cheese, dill weed side down, in center of dough and bring up sides of dough snugly around cheese, pinching to seal.

Place seam side down on a lightly greased baking sheet and brush with egg yolk. Bake at 350 degrees for 20 to 22 minutes. Garnish with fresh dill, if desired. Serve warm with crackers.