Yesterday I posted this picture of pickle roll ups on my Instagram account and people went crazy! Tons of likes and comments from people who love them – and a couple people who (gasp) had never heard of them before!

So I thought I better crossover to my blog and make sure to document the magic and deliciousness of pickle roll ups for those of you who haven’t been fortunate enough to try them yet.

You might ask yourself what type of event are pickle roll ups most suited for? And the answer is EVERY event. 🙂 They are a crowd favorite at Minnesota events – such as summer BBQs, Easter, Thanksgiving and even Christmas. They are a bit labor intensive to make, so you don’t see them all the time. When they are around though, people usually become giddy with excitement and gobble them up as quickly as possible!

There are 3 main ingredients, pickles, deli meat and cream cheese. You’ll find some room for variation in the type of pickles you use (I prefer large dill pickles). I am pretty determined to only use corned beef for the meat although some folks use ham. My favorite for this recipe is Buddig Original corned beef. I think the corned beef tastes better – maybe it’s a texture thing… You can use any kind of cream cheese you’d like – including dairy free cream cheese (we like Daiya Cream Cheese), which is how I made the ones above.

Here’s how to assemble the pickle roll ups:

  1. Let the cream cheese sit out for about 30 minutes to come to room temperature.
  2. Dry the pickles off with a paper towel.
  3. Use a butter knife to spread softened cream cheese on the pickles.
  4. Roll the pickle onto a slice of deli meat. Use a second piece of meat if needed to cover entire pickle. Smear cream cheese on the meat if it overlaps to help it stick.
  5. Put all of the assembled pickles into the fridge to chill.
  6. Wait an hour (or overnight) for the cream cheese to set.
  7. Slice the pickles – approx 1/2 inch thick slices or to your preference.



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6 Responses to “recipe :: pickle roll ups”

  1. Jessica V says:

    So excited to try these!

  2. fiona says:

    Huh…it never occurred to me to try spreading the cream cheese on the pickle and not the ham (prefer it over roast beef, but concur that Buddig Original is the best for these!). Will have to try your method at the next potluck.

    • Missy says:

      Hey Fiona, I’ve tried it both ways and prefer putting it on the pickle first. The meat always seems to rip or tear (at least the thin kind I buy does), so this works great! 🙂

  3. Jenny says:

    W00t! This here Minnesota girl eats these whilst in the throes of PMS. They are beyond delicious.

    And I have never heard of spreading the cream cheese on the pickle, either! Always on the meat (which in this house is ALWAYS honey baked ham thin sliced from the deli).

    Love this and now I’m going to forage in the fridge.

    • Missy says:

      LOL on the PMS comment! I don’t know why I can’t get into the ham option – I think it’s because my family always used corned beef growing up (Only time I even eat it!). 🙂

  4. Rob says:

    Missy… try chopping up the pickle and corned beef and stirring into the cream cheese to make a dip.



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