Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper to prevent the pastry from sticking.

In a medium mixing bowl, combine the softened cream cheese, chopped green onions, and dried dill weed.

Mix until everything is evenly incorporated and the filling is smooth and creamy. Set aside while you prepare the dough.

Unroll the refrigerated crescent dinner rolls onto your prepared baking sheet.

Arrange the dough into one large rectangle, gently pressing the perforations together to create a continuous sheet.

Make sure the seams are well sealed so the filling stays inside during baking.

Spoon the drained crabmeat evenly down the center of the crescent roll dough.

Spread it into a neat layer, leaving enough space along both sides of the dough to fold over the filling.

Spoon the prepared cream cheese filling over the crabmeat.

You can gently shape the filling with your hands before placing it on top to help create an even layer.

This rich, creamy filling is what makes the Crab Cream Cheese Appetizer so delicious and satisfying.

Carefully fold the long edges of the crescent dough over the crab and cream cheese filling.

Overlap the edges slightly and pinch them together to seal the pastry.

Seal both ends as well, then carefully turn the roll over so the seam rests on the bottom of the baking sheet.

Using a pastry brush, lightly coat the top of the dough with the egg yolk.

This helps the pastry develop a beautiful golden-brown color as it bakes.

Place the baking sheet in the preheated oven and bake for approximately 25 minutes, or until the pastry is golden brown and cooked through.

If necessary, bake for a few additional minutes until the dough is fully baked.

Remove the pastry from the oven and allow it to rest for about 5 minutes.

Using a sharp knife, cut the roll into individual slices and serve warm.