5.0 from 6 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 16 rolls
Calories: 193 kcal
Course:
Appetizer , Snacks
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
193kcal
(10%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
22mg
(7%)
Sodium
597mg
(25%)
Potassium
32mg
(1%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
306mg
(6%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 193
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 597mg | 25% |
| Potassium | 32mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 306mg | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.