1 package (4 ounces) refrigerated crescent dinner rolls
1 package (8 ounces) cream cheese
1/2 teaspoon dill weed
1 egg white, lightly beaten
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Makes 12 servings.
Preheat oven to 350 degrees. Unroll dough on lightly greased baking sheet; press seams together to form 12-inch by 4-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 minutes or until lightly browned. Serve with cut-up fresh fruit.