Difficulty: Easy - for beginners
1 package (4 0unces) refrigerated crescent dinner rolls
1 package (8 ounce) Neufchate cheese
½ teaspoon rosemary, crushed
1 egg yolk, beaten
Unroll dough on lightly floured surface, press together seams to form 12x4 rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cheese dill side down on the dough. Sprinkle with remaining dill. Enclose cheese in dough by bringing the sides together, pressing edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 3500 for 15 â€“ 18 minutes until lightly browned.