Creamy Pickle Roll Ups
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A creamy dill pickle filling, surrounded by a buttery, flakey crescent roll crust, you can’t go wrong with these Creamy Pickle Roll Ups! This recipe is easy to make with 6 ingredients and perfect for a party appetizer or game day snack!
Table of contents
Inspired by the viral popularity of these Jalapeno Popper Crescent Rolls, I created these creamy pickle rolls. I love that you only need 6 ingredients to make this recipe. They’re packed with the wonderful dill flavor we all know, love, and associate with pickles!
And this recipe is always a crowd-pleaser for both adults and kids! It’s the perfect easy appetizer for a party, a great game day snack for Super Bowl, or a delicious snack anytime. You can easily prep the filling ahead of time and toss these rolls together in just 10 minutes.
Calling all of the pickle lovers out there! Grab a couple cans of crescent roll dough and let’s get cooking!
Ingredients
- Cream cheese – you’ll need to soften the cream cheese before starting this recipe. To easily soften it, leave it out at room temperature for 30 minutes, or you can microwave it in a bowl for 30 seconds.
- Ranch seasoning – this seasoning pairs perfectly with the flavor of dill in these rolls. You can make my homemade ranch seasoning mix, or purchase a packet of ranch seasoning dressing mix, usually found on the salad dressing aisle, at the grocery store.
- Dill pickle relish – you can use relish, or finely chopped dill pickle spears, to make these rolls. If using relish, I do not recommend using sweet relish, as that will give these rolls a much different flavor.
- Crescent rolls – using canned crescent roll dough keeps this recipe quick and simple! You can purchase canned crescent dough sheets, or crescent rolls. If using crescent rolls, you’ll want to push the perforations together to seal up the dough for this recipe.
- Butter – to brush on top of the rolls, for a flaky, buttery crust that browns up perfectly in the oven.
- Fresh dill – while I prefer the flavor of fresh dill in this recipe, you can also use dried dill. When using dried dill, I like to use Litehouse freeze-dried dill for the closest-to-fresh flavor.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Add a softened block of cream cheese to a mixing bowl. I recommend setting the cream cheese on the counter to soften for 30 minutes before starting this recipe. If you need to soften it quickly, place it in the microwave for 30 seconds. Add the ranch seasoning and dill pickle relish, and stir to combine.
- Spread out the 2 cans of crescent roll dough on a large cutting board. If using rolls, instead of sheets of crescent roll dough, press the perforations together using your fingers, to form two solid sheets of dough. Gently spread the creamy pickle mixture evenly over each of the sheets of crescent roll dough, making sure to cover them completely.
- Roll up the dough. Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the cream cheese mixture. Once both sheets of dough are rolled up tightly, you should have two long rolls on the cutting board. Slice each long roll of dough into 8 rolls using a serrated knife. Each roll should be approximately 1 inch thick, for a total of 16 rolls.
- Place the rolls, cut side up, on a foil or parchment-lined rimmed baking sheet. I recommend a 12 inch x 18 inch baking sheet. You want space around each of the rolls for them to expand in the oven.
- Cover the rolls in dill butter. In a small bowl, melt butter in the microwave, then mix in fresh dill. Brush this mixture over the rolls on the baking sheet.
- Bake the rolls. Place the rolls in a preheated 375°F oven and bake for 20-22 minutes, or until golden brown.
These pickle roll ups are delicious on their own, or dipped into ranch dressing. And if you love this recipe, you’re also going to love this pickle dip recipe!
Recipe tips
- You can make the creamy pickle filling ahead of time and store it in the fridge for up to 3 days before making the rolls.
- For even more pickle flavor, add 1-2 tablespoons of pickle juice from a jar of pickles to the cream cheese mixture.
- You can prepare and bake the rolls ahead of time, then heat them up before serving at a party. I recommend using an air fryer, or the oven, to reheat them for the best texture.
- If you don’t have a 12 inch x 18 inch baking sheet, you can use two smaller baking sheets, or two smaller casserole dishes to bake the rolls. Just make sure the rolls always have about 1/2-1 inch space around them.
- This recipe makes 16 pickle rolls, but you can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough, then cut the other ingredients in half.
How to store and reheat
- Store any leftover rolls in an airtight container in the refrigerator for up to 5 days. These rolls contain dairy, so you shouldn’t store them on the counter at room temperature.
- To reheat them in an air fryer, just pop the rolls from the fridge to the air fryer. Reheat them at 400°F for 5 minutes. They’ll be crispy on the outside, with a delicious warm creamy filling inside!
- To reheat the creamy pickle roll ups in the oven, place them in a single layer on a baking sheet and into a 400°F oven for 6-8 minutes.
- To reheat the rolls in the microwave, place them on a microwave safe plate, in an even layer. Reheat them for 30-60 seconds, or until warmed through.
More recipes with crescent roll dough
Try these other easy recipes made with a can of crescent roll dough.
Creamy Pickle Roll Ups
A creamy dill pickle filling, surrounded by a buttery, flakey crescent roll crust, you can’t go wrong with these Creamy Pickle Roll Ups! This recipe is easy to make with 6 ingredients and perfect for a party appetizer or game day snack!
Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons ranch seasoning, click link for homemade recipe
- ½ cup dill pickle relish, or finely chopped dill pickles
- 16 ounces crescent roll dough, each can is 8 ounces
- ¼ cup butter, melted
- 1 tablespoon fresh dill, or 1 teaspoon dried dill
Instructions
- Preheat the oven to 375°F.
- Stir the softened cream cheese, ranch seasoning and dill pickle relish together in a mixing bowl.
- Roll out both cans of crescent roll dough and press the perforations together.
- Spread the creamy pickle mixture evenly over the crescent roll dough.
- Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the creamy pickle mixture.
- Use a serrated knife to slice each roll into 8, approximately 1 inch rolls (for 16 total).
- Arrange the rolls on a greased, or parchment-lined, 12 inch x 18 inch baking sheet.
- Combine the melted butter and fresh dill in a small bowl, then brush it evenly on top of the rolls.
- Place the rolls in the oven and bake for 20-22 minutes, or until golden brown.
Notes
- You can make the creamy pickle filling ahead of time and store it in the fridge for up to 3 days before making the rolls.
- For even more pickle flavor, add 1-2 tablespoons of pickle juice from a jar of pickles to the cream cheese mixture.
- You can prepare and bake the rolls ahead of time, then heat them up before serving at a party. I recommend using an air fryer, or the oven, to reheat them for the best texture.
- If you don’t have a 12 inch x 18 inch baking sheet, you can use two smaller baking sheets, or two smaller casserole dishes to bake the rolls. Just make sure the rolls always have about 1/2-1 inch space around them.
- This recipe makes 16 pickle rolls, but you can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough, then cut the other ingredients in half.
- Store any leftover rolls in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven, an air fryer or the microwave.
Nutrition Facts
Calories 193kcal (10%)Carbohydrates 17g (6%)Protein 2g (4%)Fat 14g (22%)Saturated Fat 7g (35%)Polyunsaturated Fat 2gMonounsaturated Fat 3gCholesterol 22mg (7%)Sodium 597mg (25%)Potassium 32mg (1%)Fiber 0.2g (1%)Sugar 3g (3%)Vitamin A 306mg (6%)Vitamin C 0.2mgCalcium 15mg (2%)Iron 1mg (6%)
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