Instructions
1. Preheat oven to 350.

2. Unroll dough on lightly floured surface. Press together seams to form 12x4 rectangle.

3. Sprinkle top of cream cheese with 1/4 teaspoon dill weed. Lightly press dill weed into cream cheese.

4. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill.

5. Enclose cream cheese in dough. Press edges to seam. Trim excess.

6. Place on lightly greased cookie sheet. Brush with egg yolk.

7. Bake for 15-18 minutes, or until lightly browned.

Serve with assorted crackers and apple slices.

VARIATIONS:
Substitute 1/2 teaspoon crushed rosemary leaves AND 1/2 teaspoon paprika for the dill weed.


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Yields: 8 Servings
     Great American Brand Name Recipes cookbook, page 8

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