Dill Wrapped Cream Cheese Recipe - Allrecipes.com
Dill Wrapped Cream Cheese Recipe
  • READY IN 20 mins

Dill Wrapped Cream Cheese

Recipe by  

"Easy, easy, easy! Dill-sprinkled cream cheese is wrapped in crescent roll dough and baked till golden. Serve this extra special appetizer with apple slices and crackers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.
  3. Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2003

I made it during Christmas time and it was pure delicious! So extremely easy. Instead of using fresh dill, I had to use dried dill weed instead. No difference. Also, I tried to do individual crescent rolls instead of one big one and that idea worked out perfectly as well. Just roll out the dough, separate the crescent pieces, spread a little cream cheese in the center, sprinkle some dill weed, roll em up, and bake. Voila...perfect!

Most Helpful Critical Review
Jan 25, 2004

These are good...but not great. I try to use fresh dill (it tastes much better). I did get a bit inventive and added flaked salmon to the mix. I individually rolled each roll and put the salmon on top. I wish to find something to kick the taste up a bit. Still I will make these again and expirament.

Mar 16, 2008

These were so yummy! I was expecting decent, but nothing this good. I needed a quick appetizer with ingredients I had on hand (boyfriend forgot to mention his buddies were coming over for the afternoon!). I decided to make individual ones, so there would be no cutting or mess involved. I think I might lower the oven temp. a little because the bottoms got pretty brown, while the insides were not fully cooked yet. I softened a block of cream cheese, then added 1 1/2 tsp dill weed, and a few shakes of garlic salt and mixed it all together. Then I just spread it on the thin end of the triangle and rolled them up to make little pockets. This one is going in my appetizer rotation!

Jan 03, 2004

This recipie is very easy and delicious. I let the cream cheese warm to room temperature then mixed the seasoning(s)in and placed a dollop of mixture in a triange cut of the dough, then wrapped. This way they are individual and I don't have to cut into them. Yum!

Dec 09, 2005

Yum, yum, yum! Ever since finding this recipe, I have made it every time I have people over. If you have any left, put it in the refrigerator and it's pretty good to snack on the next day. I have made this two ways. The first way, I have made it exactly as described on the site, except I add lots of extra dill, since it's my favorite herb. The second way I've made it is to mix the cream cheese and dill together and then spread inside each individual crescent roll, roll them up, and bake as directed.

Nov 16, 2005

I've been making this recipe for years and finally decided to review it because of how many compliments I have received over the years. Every time I've made this, which is well over 30 times, someone asks me for the recipe and there is none left. I use both light crescent rolls and cream cheese and add garlic powder and salt.

Jan 25, 2004

This is okay, a little too much cream cheese for me. I would recommend about 1/2 as much cheese and add in some chopped ham. It was easy and tasty though.

Dec 07, 2003

I wrapped the crescent individually. This is a easy and quick appetizer but not exciting at all.


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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