Baked Cream Cheese



  • 1/2 (8oz) package refrigerated crescent rolls
  • 1 (8oz) package cream cheese
  • 1/2 tsp dried dill weed
  • 1 egg yolk, lightly 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 C) for 15 to 18 minutes.
  • Serve warm with crackers, French bread slices and/or cut-up fresh fruit such as apples.

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