1 pkg. (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 tsp. dill weed
1 egg white, lightly beaten
PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; press seams together to form 12x4-inch rectangle.
SPRINKLE cream cheese with dill; lightly press dill into cream cheese. Place cream cheese, dill side up, in center of dough. Bring dough up over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg white.
BAKE 15 to 18 min. or until lightly browned. Serve with your favorite NABISCO Crackers, French bread slices or cut-up fresh fruit.
7 comments:
Your killin me smalls.....seriously..this looks delightful....
Kimmy,
I TOTALLY KNOW WHAT I'M BRINGING TO OUR FRIENDS HOUSE ON TUESDAY! That looks delish -- and super easy. Sandra Lee would be proud!
What a great receipe, so if I stop by with a bottle (or two) of some great wine you would whip this up?
Oh my goodness, I am not expecting company, can't I make this for myself. Okay, I will wait for a party. Love it
I'm suspicious of cream cheese...
It started rumors about me back in high school and I haven't trust it since. hehe
hmmm...I wonder if I could substitue alouete cheese? Because I am not a dill girl. I bet it would be yummy...
visting from SITS
oh gosh, this looks yummy. if I dont have dill, can I substitute something else? any ideas on that?
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