Pickles in a Blanket combines crispy crescent rolls, tangy dill pickle spears, and a savory bacon-cheddar-ranch cream cheese filling for a quick, crowd-pleasing appetizer. Baked until golden in 13–15 minutes, they deliver bold flavor with minimal prep.
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Preheat oven to 350F
Prepare pickles by slicing into quarters, set aside
In a bowl, mix cream cheese, bacon, shredded cheese & ranch together well to incorporate
Lay down crescent rolls, and spread a thin layer of the cream cheese mix starting from the larger end
Place pickle spear on the larger end of the crescent roll and roll up all the way
Place on baking sheet, and brush with egg wash, and add sesame seeds to top
Place in oven for 13-15 minutes until tops are golden brown
Remove from oven, and remove from baking sheet to cease cooking the bottom, let rest for 5 minutes
Store cooled Pickles in a Blanket in an airtight container in the refrigerator for up to 3 days. Reheat at 325°F for 5–7 minutes until warmed through.
Yes. Assemble them on a baking sheet, cover with plastic wrap, and refrigerate up to 8 hours before baking. Add 2–3 minutes to bake time if baking from cold.
Quarter each whole pickle lengthwise into 4 spears so they fit comfortably along the wider end of the crescent roll without tearing it.
You can swap cream cheese for softened neufchâtel, or replace cheddar with gruyere or pepper jack for a different flavor profile. Ranch seasoning is key to the taste.
Removing them stops residual heat from over-cooking the bottoms, keeping them from becoming too dark or soggy.
Yes, follow the same method. Bake time may vary slightly depending on thickness; watch for golden-brown tops at 13–15 minutes.
