There are some flavor combinations that just make sense. Dill and cream cheese is absolutely one of them. It’s tangy, it’s rich, and it’s got that unmistakable pickle bite that so many of us crave.
I took that classic duo and wrapped it up in the flakiest, most buttery crescent roll dough you can imagine. The result? These creamy pickle roll ups.
I got the idea after making my jalapeno popper crescent rolls for the umpteenth time. Everyone loves those. But I kept thinking about how well the cool, tangy flavor of dill pickles would work in that same format.
So I finally tried it. And honestly? I haven’t stopped making them since. They disappeared in minutes at my house.
What I love most about this recipe, aside from the taste, is how simple it is. You only need six ingredients to pull these together. Six. That’s it. They’re the kind of thing you can throw together after work, or whip up in ten minutes before people show up for a game. No stress, just really good snacks.
Ingredients Needed for the Recipe
Let’s talk about what goes into these little guys. The list is short, but every single ingredient plays an important part. Here is what you will need to grab from the store.
- Cream cheese – This is the base of our filling. It gives you that luscious, creamy texture that balances out the crunch of the pickle. Make sure you let it sit out on the counter for about thirty minutes before you start. You want it soft so it mixes easily. If you forget, pop it in the microwave for about twenty seconds. Just don’t melt it.
- Ranch seasoning – This is the secret weapon. It brings this wonderful blend of herbs and spices that just sings when it meets the dill. You can use a packet from the store, or if you are like me and keep a jar of homemade mix in the pantry, use two tablespoons of that.
- Dill pickle relish – Obviously, we need the pickle flavor. I like using relish because it spreads evenly through the cream cheese. You get a little bit of pickle in every single bite. Make sure you grab dill relish, not the sweet kind. Sweet would totally change the vibe of this appetizer. You can also just finely chop up some dill pickle spears if that is what you have on hand.
- Crescent roll dough – You will need two of the standard eight-ounce cans. This is our buttery, flaky crust. It puffs up in the oven and gets those beautiful golden brown layers. You can get the kind that is already a sheet, or the regular ones with the perforations. If you get the perforated ones, no worries, we will just press those seams together.
- Butter – A little melted butter brushed on top before they go into the oven is non-negotiable. It helps the tops brown up perfectly and adds that extra hit of rich, buttery flavor that makes crescent rolls so good.
- Fresh dill – This is my favorite finishing touch. Mixing it into the melted butter adds such a lovely, fresh pop of herbal flavor right on top. If you can’t find fresh dill, you can use about a teaspoon of dried dill. I really like the freeze-dried kind from Litehouse if you go that route, it keeps that nice flavor.
How to make Creamy Pickle Roll Ups?
Alright, let’s get to the actual making of these rolls. It is a straightforward process, and I have broken it down into simple steps.
I have also included some photos in the original post to help guide you, but honestly, it is pretty hard to mess these up.
Step 1 – Mix Up the Creamy Filling
First things first, get out a medium sized mixing bowl. Drop in your softened block of cream cheese. You want it to be soft to the touch. Then, add the two tablespoons of ranch seasoning and the half cup of dill pickle relish.
Grab a spatula or a spoon and just stir everything together until it is completely combined. You want the relish and the seasoning evenly distributed throughout the cream cheese. Set that bowl aside for a minute.
Step 2 – Prep Your Crescent Dough
Now, open up those two cans of crescent roll dough. Unroll them onto a large cutting board. If you bought the kind that is already a solid sheet, you are all set. If you bought the kind that is perforated into triangles, just take your fingers and gently pinch those perforated lines together.
You want to create one solid rectangle of dough from each can. This just makes a barrier so the filling doesn’t leak out while they bake.
Step 3 – Spread and Roll
Take your bowl of creamy pickle filling and divide it evenly between the two sheets of dough. Using a spatula or the back of a spoon, gently spread the mixture all the way to the edges. Cover the whole surface.
Once it is spread out, you are going to roll it up. Start at one of the short ends of the rectangle and carefully but tightly roll the dough over the filling. Keep going until you have one long log of dough. Do this with both sheets.
Step 4 – Slice Them Up
You should now have two long rolls sitting on your cutting board. Grab a serrated knife. A serrated knife works best because it saws through the dough without squishing it. Carefully slice each long roll into eight individual pieces.
Each piece should be about an inch thick. You will end up with sixteen total little rolls. They might be a little delicate, and that is totally fine.
Step 5 – Arrange and Top with Dill Butter
Line a large rimmed baking sheet with some parchment paper or a sheet of foil. Place your sliced rolls on the sheet, making sure they are cut side up. Give them a little space, maybe about an inch between each one. They need room to expand and puff up. Now, in a super small bowl, melt that quarter cup of butter in the microwave. Stir in your tablespoon of fresh chopped dill. Use a pastry brush to brush that buttery dill mixture over the tops of all the rolls.
Step 6 – Bake Until Golden
Pop that baking sheet into your oven that has been preheated to 375°F. Let them bake for about twenty to twenty-two minutes. You are looking for the tops and bottoms to be a beautiful golden brown color.
The filling will be hot and bubbly. When they come out of the oven, let them sit on the pan for just a minute or two before you transfer them to a serving platter. They are best enjoyed warm.
Tips
Over the times I have made these, I have picked up a few little tricks that make the process even easier and the results even better. I wanted to share those with you so your first batch turns out perfect.
- Soften that cream cheese. This is the most important tip. If your cream cheese is cold and hard, it will not mix smoothly with the relish and seasoning. You will end up with a lumpy, streaky filling. Just leave it on the counter for thirty minutes before you start.
- Use a sharp, serrated knife for slicing. A dull knife will just smush the dough and push the filling out. The serrated edge lets you gently saw through the roll without compressing it, keeping those nice spiral layers intact.
- Do not overcrowd the pan. Give those rolls some breathing room. If they are crammed together, they will bake into each other and you won’t get those crispy, flaky sides. Space them out for the best texture.
- You can prep the filling ahead of time. This is a huge time saver for parties. Mix up the cream cheese, ranch, and relish, put it in a covered bowl, and keep it in the fridge for up to three days. When you are ready, just pull it out, spread it on the dough, and bake.
- Keep an eye on them at the end. Ovens can vary. Your rolls might be perfectly golden at twenty minutes, or they might need the full twenty-two. Just look for that deep golden color on the tops and the edges.
How to Store and Reheat Leftovers
If you somehow end up with leftovers, which honestly rarely happens in my house, you will want to store them properly. Because they have cream cheese in them, they need to go in the fridge. Do not leave them sitting out on the counter.
Just let any leftover rolls cool down completely. Then, pop them into an airtight container. They will stay good in the refrigerator for about four to five days. The texture will change a little as they chill, but that is okay because we are going to reheat them.
My favorite way to bring them back to life is in the air fryer. It makes the outside crispy again while warming up that creamy filling. Just set your air fryer to 400°F and heat them for about five minutes. You can also use your regular oven. Put them on a baking sheet in a single layer and warm them at 400°F for six to eight minutes.
If you are in a real hurry, the microwave works too. Just be aware that the crescent roll will lose its crispiness and get a little soft. Place them on a microwave safe plate and heat them for about thirty to sixty seconds, just until they are warmed through. They are still delicious this way, just a different texture.
Creamy Pickle Roll Ups Recipe
Description
A creamy dill pickle filling, surrounded by a buttery, flaky crescent roll crust, you can't go wrong with these Creamy Pickle Roll Ups! This recipe is easy to make with just 6 ingredients and perfect for a party appetizer, game day snack, or part of an epic pickle board!
ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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In a mixing bowl, stir together the softened cream cheese, ranch seasoning, and dill pickle relish until well combined.
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Roll out both cans of crescent roll dough on a large cutting board. If using perforated rolls, press the seams together to form two solid sheets.
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Spread the creamy pickle mixture evenly over each sheet of crescent roll dough, covering completely.
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Starting with the short side, tightly roll up each sheet of dough over the filling to form two long logs.
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Using a serrated knife, slice each log into 8 equal pieces (about 1 inch thick) for a total of 16 rolls.
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Place rolls cut-side up on a parchment-lined or greased 12x18 inch baking sheet, leaving space between each for expansion.
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In a small bowl, mix melted butter with fresh dill. Brush evenly over the tops of all rolls.
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Bake for 20-22 minutes, or until golden brown. Serve warm with ranch dressing for dipping if desired.
Nutrition Facts
Servings 16
Serving Size 1 roll
- Amount Per Serving
- Calories 193kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 22mg8%
- Sodium 597mg25%
- Potassium 32mg1%
- Total Carbohydrate 17g6%
- Dietary Fiber 0.2g1%
- Sugars 3g
- Protein 2g4%
- Calcium 15 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Prepare the creamy pickle filling up to 3 days in advance and store covered in the refrigerator.
- Extra pickle flavor: Add 1-2 tablespoons of pickle juice to the cream cheese mixture for a tangier kick.
- Reheating: For best texture, reheat leftovers in an air fryer at 400°F for 5 minutes or in a 400°F oven for 6-8 minutes.
- Half batch: Use one can of crescent dough and halve all other ingredients to make 8 rolls.
- Baking sheet tip: If you don't have a 12x18 inch sheet, use two smaller pans and ensure rolls have ½-1 inch space around them.
Frequently Asked Questions
Can I make these pickle roll ups ahead of time?
Yes! You can prepare the filling up to 3 days in advance, or bake the rolls completely and reheat before serving. For best results when reheating, use an air fryer or oven to maintain the flaky texture.
How do I store leftovers?
Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Because they contain dairy, do not leave them at room temperature for extended periods.
Can I use sweet pickle relish?
It's not recommended. Sweet relish will significantly change the flavor profile. Stick with dill pickle relish or finely chopped dill pickles for the intended tangy taste.
What can I serve with these?
These rolls are delicious on their own, but they pair wonderfully with ranch dressing for dipping. They also complement a pickle board, game day spreads, or as part of an appetizer table.