Melted Cheese Pickle Rolls (Print)

Crispy golden rolls with melted cheese wrapped around tangy pickles, perfect for a quick snack.

# Ingredients:

→ Cheese

01 - 8 slices mozzarella or cheddar cheese (approx. 0.7 oz each)

→ Pickles

02 - 8 dill pickle spears, well-drained and patted dry

→ Optional Additions

03 - 1 tbsp fresh dill, finely chopped
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika

→ For Cooking

06 - 1 tbsp unsalted butter or neutral oil

# Instructions:

01 - Pat the dill pickle spears dry with paper towels to remove all excess moisture.
02 - Heat a large nonstick skillet over medium heat until hot.
03 - Place one slice of cheese in the skillet and let it melt and bubble until the edges become golden, about 1 to 2 minutes.
04 - Position a pickle spear on one edge of the melted cheese and carefully roll the cheese around the pickle using a spatula to form a tight cylinder.
05 - Remove the roll from the skillet and set it on a plate. Repeat this process with remaining cheese slices and pickle spears.
06 - If desired, sprinkle the rolls with fresh dill, garlic powder, or smoked paprika while still warm.
07 - Serve immediately while hot and crispy for optimal texture.

# Pro Tips:

01 -
  • It takes less time than ordering takeout and tastes like a secret menu item you invented yourself.
  • The contrast between salty, tangy pickle and crispy, melted cheese is so satisfying it feels like cheating.
  • You only need two ingredients and one pan, which means cleanup is faster than the cooking.
02 -
  • If your cheese is not forming a solid sheet in the pan, your heat is too low, turn it up slightly and wait for a proper sizzle.
  • Do not skip drying the pickles, even one damp spot will cause the cheese to steam and tear when you try to roll it.
  • Let each roll rest for a few seconds before moving it or the cheese will still be too soft and will unravel in your hands.
03 -
  • Use a well seasoned nonstick or cast iron skillet, anything else will cause the cheese to stick and tear when you try to roll it.
  • If the cheese starts to harden before you finish rolling, pop the pan back on the heat for a few seconds to soften it again.
  • Make a double batch because people always eat more than you think they will, and you will want extras for yourself.
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