Melted Cheese Pickle Rolls (Print Version)

Golden, crispy cheese rolls wrapped around tangy, well-drained pickles, pan-fried to crisp perfection.

# 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

# How-To 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 allow it to melt and bubble until edges turn golden, approximately 1 to 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 create a tight cylinder.
05 - Remove the roll from the skillet and set it on a plate. Repeat with the 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.

# Expert Advice:

01 -
  • Ready in 20 minutes total, which means you can make them while people are still arriving at your gathering.
  • The contrast between crispy, salty cheese and cool, briny pickle is genuinely addictive in a way you won't expect.
  • Gluten-free and naturally vegetarian, so they work for almost any dietary preference without feeling like a compromise.
02 -
  • Wet pickles will sabotage everything—I learned this the embarrassing way by not patting them dry enough the first time and ending up with limp, steamed cheese instead of crispy rolls.
  • The moment the cheese edges turn golden is your window to roll; if you wait too long, the bottom will stick to the pan, and if you rush it, the cheese will tear and fall apart.
03 -
  • Use a nonstick skillet without exception—a regular pan will stick, and you'll spend more time scraping than cooking, which defeats the whole quick-and-easy promise of the recipe.
  • If your first roll falls apart, don't get discouraged; the pan temperature and your timing will improve within the next two rolls, and by the end you'll be rolling them like you've been doing this for years.
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