Melted Cheese Pickle Rolls (Print version)

Crispy golden rolls feature melted cheese wrapped around tangy pickles, pan-fried to perfection and great for snacks.

# What you'll need:

→ Cheese

01 - 8 slices mozzarella or cheddar cheese (about 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

# Directions:

01 - Pat the dill 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 allow it to melt and bubble until edges turn golden, approximately 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 create a tight cylinder.
05 - Remove the roll from the skillet and place on a plate. Repeat the melting and rolling process with the remaining cheese slices and pickle spears.
06 - Optionally sprinkle the rolls with fresh dill, garlic powder, or smoked paprika while still warm.
07 - Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • They're ready in 20 minutes from start to finish, making them ideal for unexpected guests or last-minute cravings.
  • The contrast between crispy, bubbling cheese and cool, briny pickle is genuinely addictive.
  • Gluten-free, vegetarian, and approachable for almost any dietary need without sacrificing flavor.
02 -
  • Wet pickles will steam the cheese instead of letting it crisp, so patting them dry is the difference between crispy rolls and rubbery disappointment.
  • Medium heat is your friend here—too high and the cheese browns before it melts, too low and it never gets that satisfying crunch.
  • Don't rush the rolling step; giving the cheese 20-30 seconds extra to firm up slightly makes it much easier to wrap tightly around the pickle.
03 -
  • Using a nonstick skillet is genuinely worth it here—regular pans tend to let the cheese stick and tear as you roll.
  • If you're nervous about rolling, let the cheese sit for an extra 30 seconds after it turns golden; it firms up just enough to become forgiving.
  • Keep paper towels nearby and work steadily—these cook quickly and you want each one to get the same golden, crispy finish.
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