Crab-Cream Cheese Bake

• 1 pkg. (8 oz.) cream cheese
• 1/4 c. chopped green onions
• 1/2 tsp. dried dill weed
• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1 can (6 1/2 oz.) crabmeat
• 1 egg yolk, beaten

1. Preheat oven to 350u0b0.
2. In a medium bowl, combine cream cheese, onions and dill weed.
3. Unroll crescent roll dough onto a greased pan.
4. Don't separate dough.
5. Press dough into an 8 x 11-inch rectangle pan.
6. Spoon crabmeat lengthwise along center of dough. Spoon cream cheese mixture over crabmeat.
7. Fold long edges of dough over cream cheese mixture, slightly overlapping edges. Pinch together to seal.
8. Place seam side down on baking sheet. Lightly brush top of dough with egg yolk.
9. Cut slits in top of dough.
10. Bake 20 to 22 minutes or until golden brown and flaky. Cut into 1-inch slices and serve warm.

cream cheese, green onions, dill weed, rolls, crabmeat, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439873 (may not work)