This impressive appetizer couldn't be easier. Start with refrigerated crescent dinner rolls and stuff with cream cheese sprinkled with flavorful dill weed!
What You Need
Original recipe yields 12 servings
1 pkg. (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 tsp. dill weed
1 egg white, lightly beaten
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Unroll dough on lightly greased baking sheet; press seams together to form 12x4-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 min. or until lightly browned. Serve with your favorite crackers, French bread slices or cut-up fresh fruit.
Select a few of your favorite appetizers rather than sampling one of each to save room for your entree.
Substitute combined 1/2 tsp. dried rosemary leaves, crushed, and 1/2 tsp. paprika for the dill weed.
Substitute 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese for the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.