This is definitely a Midwest thing. Google says pickle rolls are linked to German immigrants in the Midwest in the 20th century.
I remember the first time my mom made these for a party at our house. I was like, you gotta be kidding me. There is no way that is any good. I was so wrong! These are surprisingly delicious. These little bite size snacks are keto and only contain three ingredients! Pretty much any dill pickle will work in this recipe, but I love using baby dill pickles because they are super crunchy.
They are inexpensive to make and super easy. Recruit some little helpers to make these while you work on other more detail-oriented goodies.
Print Recipe
Pickle Rolls
Ingredients
- 1 lb Deli ham
- 1 8oz Cream cheese brick (room temperature)
- 1 32oz Baby dill pickles
Instructions
- Gather all the ingredients, a cutting board, a butter knife, and some paper towels.
- Lay one piece of ham on the cutting board and wipe any water off of the surface of the ham.
- Spread about a tablespoon of cream cheese on the entire slice of ham so that the entire surface is covered with cream cheese.
- Cut the ham slice down the middle so that you have 2 long pieces.
- Place a pickle at the end and roll until it is rolled into a cylinder. Repeat with the second slice of ham.
- Continue the process from step 2 to step 5 until the brick of cream cheese is gone, or you have as many as you care to make.
- Refrigerate for 30 minutes prior to serving. These are best served the same day but are still good for a day or two later.
