Tuesday, June 18, 2013
Cream Cheese Appetizer
When it comes to appetizers, you'll be on a roll with this recipe. Creams really do come true. A combination of crescent rolls, cream cheese, egg yolk and dill weed come together perfectly for an amazing app that gets the job done. Dig in tonight.
At a glance
1/2 (8 oz.) pkg. refrigerated crescent rolls 1 (8 oz.) pkg. cream cheese 1/2 tsp. dried dill weed 1 egg yolk, 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 and 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 for 15 to 18 minutes. Serve warm.
Ready in 30 min
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