Prep: 10 min Total: 28 min

1 pkg. (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 tsp. dill weed
1 egg white, beaten

Unroll dough on lightly greased cookie 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 edges of dough up over cream cheese; press edges together to seal, completely enclosing cream cheese. Brush with egg white.

Bake at 350°F for 15 to 18 minutes or until lightly browned. Serve with crackers, French bread or fresh fruit slices.

Makes 8 servings

Great Substitute: Substitute combined 1/2 tsp. dried rosemary leaves, crushed, and 1/2 tsp. paprika for dill weed.

This recipe created by Kraft Foods.