Crab Crescents
1 tube (8 ounces) refrigerated crescent rolls
2 packages (3 ounces each) cream cheese, softened
1/3 cup chopped onion
1/2 teaspoon dill weed
1 cup chopped imitation crabmeat or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 egg yolk, lightly beaten
On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese,onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
Fold dough over filling; pinch seam to seal. Brush the top with egg yolk.
Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.
Yield: 1 loaf (12 slices).