Cooky's Corner

We were lucky enough to be invited on Kent and Carol Soffels’ boat “Windi-I” for the lighted boat parade this December and I brought one of my easiest, and most popular appetizers. Several people asked me for the recipe, so here it is. It really isn’t much of a recipe, but for some reason people love this and I always get at least one request for how to make this easy dish any time I bring it to a gathering.

Cream Cheese In Pastry

1 package crescent roll dough (the kind you find next to the canned biscuits -
you can also use a pre-made piecrust)
2 – 8 oz. packages of cream cheese, room temperature
dried dill weed

Preheat oven to 425 degrees. If you’re using crescent dough, unroll it and press the triangles together with your fingers to form a sheet of dough. On a piece of plastic wrap, form the cream cheese into a disk. Cover the entire surface of the cream cheese disk with dill weed – you want to use a lot. It should be covered. Lay the dill-covered disk on the dough and pull the sides up and over to completely encase the cream cheese in the dough. Put it on a foil-covered pan, with the “pretty” side up. Bake for about 20 minutes until the dough is lightly brown and flakey. Serve with crackers – it’s better while it’s still warm.

Bon appetit,
Shirley Renfrow