Melted Cheese Pickle Rolls (Printable Version)

Crispy golden rolls with tangy pickles wrapped in melted cheese, pan-fried for a savory snack.

# What You'll Need:

→ Cheese

01 - 8 slices mozzarella or cheddar cheese (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

# Steps:

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

# Expert Advice:

01 -
  • They come together in 20 minutes flat, making them perfect for unexpected guests or last-minute cravings.
  • The contrast between crispy, golden cheese and tangy pickle is genuinely addictive—it's the kind of snack you can't stop eating once you start.
  • Gluten-free and vegetarian, which means they work for almost any dietary need your crowd might have.
02 -
  • The drying step isn't optional—I learned this the hard way when I skipped it and ended up with limp, chewy rolls that tasted fine but looked deflated.
  • Medium heat is the sweet spot; I've burned too many at high heat trying to speed things up, and undercooked ones at low heat just never crisp properly.
  • Don't try to make a bunch at once; one or two rolls at a time gives you control and ensures each one gets the golden treatment it deserves.
03 -
  • Make sure your pickles are as dry as possible by patting them twice—once when you first take them out and again right before you use them.
  • If your cheese isn't melting evenly, you might be running your skillet too cool; a quick temperature bump will help without burning the edges.
  • These can be made ahead and reheated gently in a warm skillet for a minute, though they're genuinely best fresh from the pan.
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