Pickle roll ups are a three ingredient appetizer that require no cooking and can be prepped in advance. Made from pickle spears, cream cheese, and Budding corned beef, this midwestern appetizer is always a big hit.
Do you know those appetizers that you have at every family function? That’s pickle roll ups on my mom's side! You may have also heard them called "minnesota sushi," as the roll up slices sort of resemble sushi rolls.
These cream cheese pickle roll-ups, are truly one of the best cold appetizers out there. They are super simple to make and really inexpensive. They are a great addition to any appetizer spread because you can make them ahead of time. They don’t require any cooking and take up very little space. They are also low-carb, gluten-free, and high protein so they will appeal to a wide variety of people.
To be honest, you don't have to make these as just an appetizer. They can be enjoyed any time and make a great quick lunch or snack that is easy to make, but still super filling.
Ingredients
- Budding corned beef: This lunch meat comes in a small plastic pouch and is less than a dollar at most stores. It is very thin, so be careful when spreading the cream cheese. I like to do two layers of meat for a little more substance in the outer layer of the roll up. This recipe can be made with a variety of lunch meats like deli ham slices or turkey slices.
- Room temperature cream cheese: I always use full fat dairy products so that’s what I used here. Feel free to use reduced fat cream cheese if you prefer. Make sure to leave it out for 30 minutes to an hour before starting the recipe so that it can soften a bit. This really helps make it more spreadable so that you don’t rip the lunchmeat.
- Dill pickle spears: Use whatever your favorite brand of pickles is! Homemade pickles would be great as well.
How to assemble
Step 1. Place whole dill pickles on a paper towel and gently pat dry. Set to the side. Layer two pieces of meat, one on top of the other. Spread cream cheese in a thin layer over the top, completely covering the corned beef.
Step 2. And a pickle to one end.
Step 3. Roll up.
Step 4. Using a sharp knife cut into ½ inch to 1 inch slices and enjoy.
Recipe tips
- Make sure your cream cheese is room temperature before assembling, otherwise the meat will rip. It’s best to leave it on the counter for an hour. If you’re in a pinch, you can remove it from the packaging and microwave it for 10 to 15 seconds and it will become spreadable. Do not microwave for too long otherwise it will melt and become hot.
- Pat your pickles dry so that everything sticks well together and is not watery.
- When serving, you can place a toothpick in each pickle rollup for an easy grab and go situation.
- You can add ranch seasoning to the cream cheese for an extra bit of flavor.
Storage
After you roll these up, place of an airtight container in the refrigerator for up to a week. I highly suggest leaving them whole and slicing right before serving for best taste and texture.
More easy appetizer recipes
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Pickle Roll-ups
Ingredients
- 2 oz. budding corned beef
- 8 pickles
- 4 oz. cream cheese room temperature
Instructions
- Place whole dill pickles on a paper towel and gently pat dry. Set to the side.
- Layer two pieces of meat, one on top of the other. Spread cream cheese in a thin layer over the top, completely covering the corned beef.
- And a pickle to one end and roll up.
- Using a sharp knife cut into ½ inch to 1 inch slices and enjoy.
Sarah Baumeister
Our family favorite!