1 (4 oz.) refrigerated crescent dinner rolls
1 (8 oz.) pkg. cream cheese
1/2 tsp. dill weed
1 egg yolk, beaten

Unroll dough on lightly floured surface; press seams to form 12x4 inch rectangle. Sprinkle top of cheese with dill; press lightly into cheese. Enclose cheese in dough by bringing sides of dough together, pressing edges together. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350 degrees 15-18 minutes or until lightly browned. Serve with crackers and apple slices.