1 (4 ounce) package refrigerated Crescent dinner rolls
8 ounces cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten
Unroll dough on lightly floured surface. Press perforations together snuggly to form a 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill. Lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350 degrees F 15 to 18 minutes or until lightly browned.