1 (8 oz.) pkg. crescent rolls, refrigerated
2 (8 oz.) cream cheese
1 tsp. dill weed
1 egg yolk, beaten

Unroll dough on lightly floured board. Press together seams to form 2 (12 x 4 inch) rectangles. Sprinkle top of cheese with 1/4 teaspoon dill. Place dill side down on dough. Sprinkle top with 1/4 teaspoon dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with beaten yolk. Place on lightly greased cookie sheet. Bake at 350 degrees for 15 to 18 minutes. Serve with crackers and apple slices.