Ingredients:
1 (4 ounce) packages refrigerated crescent dinner rolls
1 (8 ounce) packages Philadelphia Cream Cheese ( I do not always use brand name—just as good)
1/2 teaspoon dill weed
1 egg whites, beaten
Directions:
Unroll dough on lightly greased cookie sheet; press seams together to form 12×4 rectangle.
Sprinkle cream cheese with dill; lightly press dill into cream cheese.
Place cream cheese, dill side up, in center of dough.
Bring edges of dough up over cream cheese; press edges together to seal, completely enclosing cream cheese.
Brush with egg white.
Bake at 350 degrees for 15 to 18 minutes or until lightly browned.
Serve with crackers, French bread or cut up veggies.
Servings: 8
Time preparation: 10 min.
Time total: 28 min.