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Baked Cream Cheese Appetizer


1 (4 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.

Makes 8 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.