Creamy Pickle Roll Ups
Buttery, flaky crescent roll dough wrapped around a tangy cream cheese and dill pickle filling, brushed with fresh herb butter, and baked until golden. An easy, crowd-pleasing appetizer that makes 16 pieces in just 35 minutes.
Ingredients
- 8 oz cream cheese softened
- 2 tablespoons ranch seasoning
- 1/2 cup dill pickle relish or finely chopped dill pickles
- 16 oz crescent roll dough two 8 oz cans
- 1/4 cup butter melted
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, stir together the softened cream cheese, ranch seasoning, and dill pickle relish until smooth and fully combined.
- Open both cans of crescent roll dough and unroll each sheet. Press all the perforated seams firmly together to form two solid rectangles of dough.
- Divide the cream cheese filling evenly between both dough sheets and spread in an even layer all the way to the edges.
- Starting from the short end of each dough sheet, roll tightly into a log. Press the seam to seal.
- Using a serrated knife, slice each log into 8 equal pieces about 1 inch thick, for 16 rolls total.
- Arrange the rolls cut side up on a greased or parchment-lined baking sheet, spaced about 1 inch apart.
- Stir the melted butter and fresh dill together. Brush the tops of the rolls generously with the dill butter.
- Bake for 20 to 22 minutes until puffed and deeply golden brown. Serve warm.
Notes
Make sure cream cheese is fully softened before mixing for the smoothest filling.
If the relish is very wet, pat it dry with a paper towel before adding to the filling.
For cleaner slices, refrigerate the assembled log for 10 to 15 minutes before cutting.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for best texture.
To make ahead, assemble and refrigerate the unsliced logs for up to 24 hours before slicing and baking.
Optional add-ins: crumbled bacon, shredded cheddar, or diced pickled jalapeño.
If the relish is very wet, pat it dry with a paper towel before adding to the filling.
For cleaner slices, refrigerate the assembled log for 10 to 15 minutes before cutting.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for best texture.
To make ahead, assemble and refrigerate the unsliced logs for up to 24 hours before slicing and baking.
Optional add-ins: crumbled bacon, shredded cheddar, or diced pickled jalapeño.