Unroll crescent rolls on lightly floured surface; press together seams to form 12 x 4 inch rectangle.
Unwrap cream cheese, sprinkle top with dill weed.
Turn seasoned side of cream cheese upside down on the center of the dough.
Sprinkle other side of cream cheese with dill weed.
Enclose cream cheese in dough by folding in the ends and pressing side seams to seal.
Place on lightly greased cookie sheet; brush with egg yolk.
Bake at 350 degrees for 16-18 minutes or until lightly browned.
Serve with wheat thins or other crackers.
This recipe is 4 ingredients, super simple assembly, bake and go! We always love summer time and "dip" season. This recipe partners Philadelphia cream cheese and Pillsbury crescent rolls to create a delicious appetizer that's warm and easy to serve. Try this out and tell us what you think of our cream cheese appetizer!
