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!
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.