Creamy Pickle Roll Ups (Print Version)
# Ingredients:
→ Filling
01 -
225 g cream cheese, softened
02 -
2 tablespoons ranch seasoning
03 -
120 ml dill pickle relish or finely chopped dill pickles
→ Dough
04 -
454 g crescent roll dough (2 cans, each 227 g)
→ Topping
05 -
60 ml butter, melted
06 -
1 tablespoon fresh dill or 1 teaspoon dried dill
# Instructions:
01 -
Set the oven to 190°C and allow it to fully preheat.
02 -
Combine the softened cream cheese, ranch seasoning, and dill pickle relish in a mixing bowl. Stir until smooth and well incorporated.
03 -
Unroll both cans of crescent roll dough onto a clean surface. Gently press all perforations together to create two large rectangles.
04 -
Evenly distribute the creamy pickle mixture over each dough rectangle, reaching all edges.
05 -
Starting at the short end, tightly roll each dough sheet into a log. Using a serrated knife, cut each roll into 8 even slices, resulting in 16 pieces total.
06 -
Place each roll, cut side down, onto a greased or parchment-lined baking sheet measuring approximately 30 x 45 cm.
07 -
In a small bowl, mix the melted butter with dill. Brush the mixture evenly over the tops of the rolls.
08 -
Transfer the baking sheet to the oven and bake for 20–22 minutes, or until rolls are golden brown and cooked through.
# Notes:
01 -
For neater slices, chill the filled dough in the refrigerator for 10 minutes before cutting.