Melted Cheese Pickle Rolls (Printer View)

Golden, crispy bites of tangy pickles wrapped in melted cheese, cooked to a perfect crunch.

# 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

# Method:

01 - Pat the dill pickle spears dry with paper towels to remove excess moisture.
02 - Place a large nonstick skillet over medium heat and allow it to warm.
03 - Place one slice of cheese in the skillet and let it melt until edges bubble and turn golden, about 1 to 2 minutes.
04 - Position a pickle spear at 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 place on a plate. Repeat melting and rolling 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 to enjoy the rolls hot and crispy.

# Expert Advice:

01 -
  • It takes less time than waiting for delivery and tastes like you discovered something illegal.
  • The contrast between hot, crispy cheese and cold, crunchy pickle is weirdly addictive.
  • You can make it with whatever cheese is lurking in your fridge right now.
02 -
  • If the cheese sticks to the pan, your heat is too high or your pan is not nonstick enough. Lower the flame and add a tiny bit of butter.
  • Do not walk away while the cheese is melting. It goes from golden to burned in about fifteen seconds.
03 -
  • Press the rolled cheese seam-side down in the pan for five extra seconds to seal it shut.
  • Use pre-sliced cheese from the deli counter instead of shredded. It melts flatter and rolls easier.
Return