Melted Cheese Pickle Rolls

# What You 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

# How To Make It:

01 - Pat the pickle spears dry with paper towels to remove excess moisture.

02 - Heat a large nonstick skillet over medium heat.

03 - Place one slice of cheese in the skillet and let it melt until bubbly and the edges turn golden, about 1 to 2 minutes.

04 - Place a pickle spear on one edge of the melted cheese and carefully roll the cheese around the pickle to form a tight cylinder using a spatula.

05 - Remove the roll from the skillet and set on a plate; repeat with remaining cheese slices and pickle spears.

06 - Sprinkle with fresh dill, garlic powder, or smoked paprika while still warm if desired.

07 - Serve immediately while hot and crispy.

# Helpful Tips:

01 -

Ready in 20 minutes flat, and most of that is just melting cheese.
The contrast between crispy, bubbly cheese and cool, tangy pickle is genuinely addictive.
Impresses people at parties while requiring almost zero technical skill.
Works perfectly for gluten-free diets and comes together in one pan.

02 -

Wet pickles will sabotage you every time—the moisture creates steam and prevents that crispy exterior, so truly dry them out before you start.
Medium heat is non-negotiable; too hot and the cheese browns before it fully melts, too cool and you get a greasy puddle instead of a crispy shell.

03 -

If your cheese slice tears during rolling, just fold the pieces together—crispy edges will seal them back up and nobody will ever know.
Make these just before serving; they're best within minutes while the contrast between warm cheese and cool pickle is still alive.