Thursday, September 28, 2006

Dill Cream En Croute. My dill offering today is a recipe that my friends INHALE every time I have made it. It does have a nice taste, and is really simple to make. You can also pick up a larger size of the crescent rolls and use some of the extra dough to make decorative cut outs (I did for this demonstration). This is my second entry in theme with the one-year anniversary of Kalyn's Weekend Herb Blogging.

I tried it out yesterday with two of my good friends, Daniel & Paul who dropped by in succession. Daniel, taken aback by the dense creaminess (equalling fat/calories) suggested blending with tofu (while continuing to eat it..). Paul mouthed compliments every few bites while the rest disappeared down his appreciative throat.

Yes, using full-cream cream cheese and regular crescent rolls have a calorie and fat punch, but it's usually a special treat brought to a pot luck or the like so people are sharing in a larger group, and it goes before anyone can get too carried away. It would be a good experiment to try making this with the reduced fat crescent rolls and cream cheese. It may take on a less rustic appearance if you substituted puff pastry for the crescent rolls as well. I think it's nice to have a recipe that has widely available ingredients that is easy to pull together in a flash for those last-minute invitations for a get-together with friends.

Dill Cream En Croute

1 (4 oz.) can refrigerated crescent dinner rolls
Minced dill weed to coat cheese block (dried dill weed is fine, fresh is fragrant!)
1 (8 oz.) pkg. cream cheese

1 egg yolk, beaten

Keep the cream cheese chilled until ready. Carefully unroll the crescent dinner rolls, and press seams together to form a 12 x 4 inch rectangle.

Unroll dough on a lightly floured surface; press seams together to form a 12 x 4 inch rectangle. Place generous amount of minced dill weed on a plate or waxed paper sheet and gently roll the chilled block of cream cheese in it to coat the entire surface with dill. Put the cream cheese in the center of the dough and wrap up the sides, pinching to seal so that you have an attractive block. Turn seam side down on greased baking sheet. Brush with egg yolk for shiny appearance.

Bake at 350 degrees for 20 to 22 minutes.
Garnish, if desired. (Fresh dill sprig looks great.)
Serve warm with crackers.
Yield: 16 appetizer servings.

No comments: