Introduction
Okay, friends, let’s talk about snacks that might sound a little quirky but are absolutely irresistible. Remember those potlucks or family gatherings where there was always that one dish that disappeared instantly? For me, it was often something involving pickles and cream cheese. There’s just something about that creamy, tangy, savory combination that hits all the right notes!
These Creamy Pickle Roll Ups take that nostalgic comfort and wrap it up in flaky crescent roll goodness. Seriously, they are ridiculously easy to make, come together in a flash, and are such a crowd-pleaser. Whether you need a quick appetizer for a party, a fun snack for game night, or just a tasty bite to perk up your afternoon, these roll ups are your answer. Get ready for compliments, because these are going to be a hit!
Why You’ll Love This Recipe
- Fast: From mixing to baking, you can have these ready to devour in under 30 minutes. Perfect for last-minute plans!
- Easy: If you can unroll dough and stir, you can make these. No fancy techniques needed.
- Giftable: Bring these to a potluck, party, or BBQ and watch them disappear. You’ll be asked for the recipe, I promise!
- Crowd-pleasing: Even folks who aren’t obsessed with pickles find themselves reaching for more. The creamy, savory flavor is just that good.
Ingredients
Gathering your ingredients is the first step to snack heaven! Here’s what you’ll need:
- 8 ounces cream cheese, softened: Make sure this is really soft. Leaving it out on the counter for an hour or two works wonders. It makes mixing so much easier and ensures a smooth filling.
- 2 tablespoons ranch seasoning: This is the secret flavor bomb! It adds a savory, herby kick that pairs perfectly with the pickles and cream cheese.
- ½ cup dill pickle relish, or finely chopped dill pickles: The star of the show! Use relish for convenience, or finely chop your favorite dill pickles. Just be sure to drain away any excess liquid so your filling isn’t watery.
- 16 ounces crescent roll dough (two 8-ounce cans): The magical, flaky wrapper! Pillsbury or any store brand works great.
- ¼ cup butter, melted: For brushing on top before baking. This gives them that beautiful golden color and helps crisp up the crust.
- 1 tablespoon fresh dill, or 1 teaspoon dried dill: A little extra dill flavor and some pretty green flecks! Fresh dill adds a brighter taste if you have it.
How to Make It
Alright, let’s turn these simple ingredients into amazing bites! It’s super easy, trust me.
- Preheat your oven to 375°F (190°C). If you’re using a baking sheet, lining it with parchment paper is a great idea for easy cleanup!
- In a medium bowl, combine the softened cream cheese, ranch seasoning, and dill pickle relish (or chopped pickles). Mix it really well until everything is smoothly combined and creamy. A rubber spatula or wooden spoon works great here.
- Unroll one can of the crescent roll dough onto your prepared baking sheet or a clean work surface. Gently press the seams together where the triangles meet to form one large rectangle. You can do this right on the baking sheet if you prefer, it makes transferring easier!
- Spread half of the cream cheese mixture evenly over the rectangle of dough, going almost all the way to the edges.
- Starting from one of the long sides, carefully roll the dough up into a log. Try to roll it up fairly snugly.
- Using a sharp knife (a serrated knife works well!), slice the log into 1-inch pieces. You should get about 12-16 slices per log.
- Place the sliced roll ups, cut-side down, onto your baking sheet. Leave a little space between them.
- Repeat steps 3-7 with the second can of crescent roll dough and the remaining cream cheese mixture.
- In a small bowl, melt the butter. Stir in the fresh or dried dill.
- Brush the tops of the roll ups with the melted dill butter. Don’t be shy! This adds flavor and helps them brown beautifully.
- Bake for 12-15 minutes, or until the tops are golden brown and the crescent rolls are cooked through. Ovens vary, so keep an eye on them!
- Let them cool on the baking sheet for a few minutes before serving. They’re fantastic warm!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Cheese, Please! Instead of plain cream cheese, try using a flavored cream cheese like chive and onion or garden vegetable for an extra layer of flavor.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cream cheese mixture for a little heat. Or use spicy dill pickles!
- Herb Swaps: Don’t have dill? Chives, parsley, or a mix of your favorite fresh herbs could work too.
- Make it Meaty: Crumble some cooked bacon bits into the cream cheese mixture for a savory, smoky twist.
- Garlic Love: Add a tiny pinch of garlic powder (just a quarter teaspoon or so) to the cream cheese mix. A little goes a long way!
Tips for Success
Making these is pretty foolproof, but here are a few pointers from my kitchen to yours:
- Soften That Cream Cheese: I know I mentioned it, but seriously, soft cream cheese is key to a smooth filling.
- Drain the Pickles: If using chopped pickles instead of relish, give them a good squeeze or let them drain in a sieve to get rid of excess liquid. This prevents your filling from being watery and making the dough soggy.
- Seal the Seams: When unrolling the crescent dough, take a moment to really pinch those perforations together to create a solid sheet.
- Sharp Knife is Your Friend: For clean slices, a sharp knife (especially a serrated one) works best. Try a gentle sawing motion rather than pressing straight down.
- Don’t Overfill: Spread the filling evenly but don’t pile it on too thick. Too much filling makes them harder to roll and can squish out when slicing.
- Prep Ahead: You can make the cream cheese filling a day ahead and store it in the fridge. Just let it soften slightly before spreading. You can also assemble the logs, slice them, and place them on the baking sheet, then cover and refrigerate for a few hours before baking. Brush with butter just before they go in the oven.
How to Store It
These are truly best served warm and fresh from the oven, but if you happen to have any leftovers (a rare occurrence in my house!), here’s what to do:
Let them cool completely, then store them in an airtight container in the refrigerator for 2-3 days. Reheat them gently in a toaster oven or a warm oven (around 300-325°F) for a few minutes to help crisp them back up, or you can even eat them chilled if you like!
FAQs
Got questions? I’ve got answers!
- Can I use refrigerated crescent roll sheets instead of the perforated triangles?
Yes, absolutely! If you can find the seamless sheets, that makes step 3 even easier as you don’t have to press the seams together.
- My roll ups spread out or didn’t hold their shape while baking, what happened?
This can sometimes happen if the dough wasn’t rolled tightly enough, the slices were too thick, or if your cream cheese mixture was too wet (make sure those pickles are drained!). Using a sharp knife for clean slices helps them keep their shape too.
- Can I freeze these?
I don’t recommend freezing them after baking. The texture of the crescent roll dough changes quite a bit once frozen and thawed. They are truly best enjoyed fresh or after short refrigeration.
- What if I don’t like dill relish? Can I use sweet relish?
While you can use sweet relish, the flavor profile will be completely different. These are designed around the tangy, savory flavor of dill. Sweet relish would make them… well, sweet and pickle-y, which isn’t the intended flavor here. Stick to dill for the classic taste!
Easy Cheesy Creamy Pickle Roll Ups
Equipment
- Baking Sheet Lining with parchment paper is a great idea for easy cleanup
- Medium bowl
- Rubber spatula or wooden spoon
- Sharp knife A serrated knife works well
- Small bowl
- Oven Preheat to 375°F (190°C)
- Toaster oven or oven For reheating
Ingredients
Main Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons ranch seasoning
- 0.5 cup dill pickle relish or finely chopped dill pickles, drain away any excess liquid
- 16 ounces crescent roll dough (two 8-ounce cans)
- 0.25 cup butter melted
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Instructions
- Preheat your oven to 375°F (190°C). If you're using a baking sheet, lining it with parchment paper is a great idea for easy cleanup!
- In a medium bowl, combine the softened cream cheese, ranch seasoning, and dill pickle relish (or chopped pickles). Mix it really well until everything is smoothly combined and creamy. A rubber spatula or wooden spoon works great here.
- Unroll one can of the crescent roll dough onto your prepared baking sheet or a clean work surface. Gently press the seams together where the triangles meet to form one large rectangle. You can do this right on the baking sheet if you prefer, it makes transferring easier!
- Spread half of the cream cheese mixture evenly over the rectangle of dough, going almost all the way to the edges.
- Starting from one of the long sides, carefully roll the dough up into a log. Try to roll it up fairly snugly.
- Using a sharp knife (a serrated knife works well!), slice the log into 1-inch pieces. You should get about 12-16 slices per log.
- Place the sliced roll ups, cut-side down, onto your baking sheet. Leave a little space between them.
- Repeat steps 3-7 with the second can of crescent roll dough and the remaining cream cheese mixture.
- In a small bowl, melt the butter. Stir in the fresh or dried dill.
- Brush the tops of the roll ups with the melted dill butter. Don't be shy! This adds flavor and helps them brown beautifully.
- Bake for 12-15 minutes, or until the tops are golden brown and the crescent rolls are cooked through. Ovens vary, so keep an eye on them!
- Let them cool on the baking sheet for a few minutes before serving. They're fantastic warm!