Melted Cheese Pickle Rolls (Print View)

Crispy, golden cheese-wrapped pickles pan-fried until bubbly and perfect for entertaining or snacking.

# Components:

→ 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

# Directions:

01 - Pat the pickle spears dry thoroughly with paper towels to remove excess moisture.
02 - Warm a large nonstick skillet over medium heat.
03 - Place one slice of cheese in the skillet and allow it to melt and bubble until the edges turn golden, approximately 1 to 2 minutes.
04 - Position a pickle spear on one edge of the melted cheese, then carefully roll the cheese around the pickle using a spatula to create a tight cylinder.
05 - Remove the roll from the skillet and place it on a plate. Repeat this process with remaining cheese slices and pickle spears.
06 - Optionally sprinkle the warm rolls with fresh dill, garlic powder, or smoked paprika.
07 - Serve immediately while the rolls are hot and crispy.

# Expert Advice:

01 -
  • It uses only two main ingredients and takes less time than ordering takeout.
  • The contrast between molten cheese and cold, crunchy pickle is weirdly addictive.
  • You can customize each roll with different cheeses or spices without a second thought.
  • They vanish from the plate faster than you can make them, which is always a good sign.
02 -
  • Wet pickles will ruin the texture, so spend the extra thirty seconds drying them thoroughly.
  • Medium heat is your friend—high heat burns the cheese before it can develop that golden lace.
  • Use a nonstick or well-seasoned pan, or you will spend the evening scraping cheese off cast iron.
03 -
  • Let the cheese cool for ten seconds before biting in, or you will burn your tongue on molten dairy.
  • Use a silicone spatula for rolling—it is flexible enough to wrap the cheese without tearing it.
  • If the cheese sticks to the pan, your heat is too low or your pan is not nonstick enough.
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