Prep 10 mins
Cook 18 mins
- 1 (4 ounce) package refrigerated crescent dinner rolls
- 1 (8 ounce) package Philadelphia Cream Cheese (I do not always use brand name---just as good)
- 1⁄2 teaspoon dill weed
- 1 egg white, beaten
- Unroll dough on lightly greased cookie sheet; press seams together to form 12x4 rectangle.
- Sprinkle cream cheese with dill; lightly press dill into cream cheese.
- Place cream cheese, dill side up, in center of dough.
- Bring edges of dough up over cream cheese; press edges together to seal, completely enclosing cream cheese.
- Brush with egg white.
- Bake at 350 degrees for 15 to 18 minutes or until lightly browned.
- Serve with crackers, French bread or cut up veggies.
awesome. i changed the recipe a bit by doubling the cream cheese, and i actually whipped the cream cheese together with the dill and added some ranch seasoning. then i followed the rest of the directions. it was so good....everyone was asking for the recipe. i will definitely make this again! thanks!
While the flavor is quite good in this recipe, alterations to the preparation really need to be considered. We baked it at the stated 350F (our oven temperature runs exact) but after 35 minutes, the center was still doughy and undercooked. This is a simple appetizer with lots of potential as 'individual apps'. If made again, we would make 8 individual 'beggars purses' rather than one large one and increase the oven temperature to about 375F or even 400F. We would also reduce the cream cheese in half as it was very, very cheesy. Overall a nice appetizer that just needs to be tweeked a bit.
I made this early this morning while it was snowing outside and I made another trip to the local grocery store to get another package of dinner rolls and cream cheese. It is fabulous! My boyfriend and I ate the first one within minutes. The only modifications that I made with the second one: I used a whole can of dinner rolls; 1/2 the light cream cheese and I mixed the dillweed into the cream cheese before placing it in the middle of the dough. I also added a little garlic powder and dusted the dough with dill and garlic powder before adding the cream cheese. I lightly sprayed the dough with olive oil instead of egg white and it worked just as well! I think the modifications give the appetizer a consistent flavor. The first time I made it; there were spots where there was too much dill and others where there was none. The dip is great for carrots and crackers. But the bread that it is made in is spectacular. Thanks for a great recipe!