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Baked Cream Cheese

  • 1/2 pkg. refrigerated crescent rolls
  • 8 oz. brick of cream cheese
  • 1/2 tsp. dried dill weed
  • 1 egg yolk, beaten
  • Crackers
  • Apple slices
Unroll dough on a lightly floured surface. Press together seams to form a 12 x 4 rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cheese, dill side down in center of dough. Sprinkle remaining dill weed 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 egg yolk. Bake at 350 for 15-18 minutes. Serve warm with crackers and apple slices.

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