This is a go-to appetizer I use when someone drops in unexpectantly and a few glasses of wine make us hungry...what? It happens sometimes, ok, maybe a lot. I usually have the ingredients on hand and I got the recipe from my Philadelphia Cream Cheese Cookbook, love, love, love it! I borrowed a photo from the Kraft website, cause I forgot to take a photo the last time I made it, maybe it was the wine!
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.