1 (16 oz.) pkg. frozen fish fillets
1 c. finely chopped onion
1 c. finely chopped carrot
1 c. thinly sliced fresh mushrooms
2 tbsp. butter
1/2 c. plain yogurt
1/2 tsp. dried dill weed
1 pkg. refrigerator crescent rolls (8 rolls)
1 beaten egg

Thaw fish fillets; drain well on paper towel. In shallow baking pan, arrange fish pieces to make 4 portions about 4 x 3 inches each.

In saucepan, cook onion, carrot and mushrooms in butter, covered, about 5 minutes. Uncover; simmer 2 minutes or until liquid evaporates. Stir in yogurt, a dash of salt and pepper and the dill weed. Unroll crescent rolls. Press 2 triangles of dough together to form a 6 x 4 inch rectangle. Repeat with remaining dough to make a total of 4 rectangles. Spoon 1/4 of the vegetable mixture (about 1/3 cup) over each fish portion. Top each with a rectangle of dough. Brush dough with mixture of egg and 1 tablespoon of water; cut slits in tops for steam to escape. Bake in 350 degree oven for 30 to 35 minutes or until browned.