Creamy Pickle Roll Ups Recipe

Ben Carraoli

Creamy Pickle Roll Ups Recipe

I recently whipped up this fun and flavorful snack Creamy Pickle Roll Ups Recipe and I absolutely loved how simple yet satisfying it turned out. As I unrolled the buttery dough and spread the tangy creamy filling, I knew I had a winner on my hands. These little rolls are ideal for sharing with friends, munching on game day, or sneaking as a quick treat.

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Prep Time 15

Cook Time 20

Ingredients Method Notes

Ingredients

8 ounces cream cheese softened – Softened cream cheese blends easily into a smooth filling; don’t attempt this straight from the fridge.
2 tablespoons ranch seasoning – The ranch flavor complements the dill pickles perfectly and gives the filling a nice tang.
½ cup dill pickle relish or finely chopped dill pickles – Using dill relish (not sweet) gives the rolls that classic pickle crunch and flavor.
16 ounces two 8-ounce cans crescent roll dough – The canned dough speeds things up and gives that flaky crust around the filling.
¼ cup butter melted – Brushing melted butter on top helps the crust brown beautifully and gives a rich finish.
1 tablespoon fresh dill or 1 teaspoon dried dill – Fresh dill gives a brighter, more aromatic flavor; if using dried, pick a high-quality brand.

Method

Start by stirring the softened cream cheese with ranch seasoning and pickle relish until smooth. Make sure the cream cheese is fully softened so everything blends evenly. This creates the creamy, tangy base of the roll ups.
Roll out the crescent dough into flat sheets. If your dough has perforations, gently press the seams together to make a smooth surface. This helps prevent filling from leaking during baking.
Spread the creamy filling evenly over each sheet of dough. Roll each sheet tightly into a log, starting from the short end. Use a serrated knife to slice each log into 1-inch pieces, creating about 16 neat rolls.
Place the rolls on a baking sheet with space between them. Brush each one generously with melted butter and dill. Bake at 375°F for 20–22 minutes, or until golden brown and crisp on top.

Notes

I always soften the cream cheese completely so the filling spreads smoothly.
I brush extra butter on the rolls right after baking—it makes them glossy and flavorful.
I chill the filling briefly while prepping the dough; it spreads more evenly.
I leave enough space between rolls so they crisp up instead of sticking together.
I prefer reheating them in the air fryer—they taste freshly baked again.