Crescent dough, cream cheese, baby dill pickles, garlic, and dill baked into golden, tangy rolls—perfect party food or late-night snack.
Here’s the thing. I wasn’t trying to reinvent appetizers the night I made these. I was tired. I had one sock on, a kitchen full of half-used groceries, and absolutely no plan. I stood there, fridge open, staring at a jar of baby dill pickles like it might start talking back. Crescent roll dough? Check. Cream cheese? Surprisingly yes. I had no expectations—just hunger and a desire to avoid washing a bunch of dishes.
And then it happened. I spread some herbed cream cheese on the dough, tucked a little pickle inside, rolled it all up, and threw it in the oven like, “Well, let’s see what happens.” And what happened? Crunchy, golden, slightly spicy, creamy-pickle magic.
My husband, who is usually a “just eat whatever’s on the plate” kind of guy, took one bite and said, “Okay, this is weird… but in a good way?” I knew then we had something special. I’ve made these Baby Dills In A Blanket for game nights, birthdays, and one chaotic Tuesday when everything else in my life was falling apart—but hey, at least snack time was a win.
Why You’ll Love This Baby Dills In A Blanket Recipe?
Let’s start with the obvious: pickles in dough sounds a little odd, right? But trust me. Something happens when you bake a dill pickle inside crescent dough. It softens just slightly, keeps its crunch, and the whole thing tastes like the lovechild of a jalapeño popper and a pig in a blanket—but tangier and creamier. There’s a buttery crust, a garlicky cream cheese layer, and that pop of dill-briny-goodness that keeps you coming back for another.
Also, these are super low effort. The hardest part is not eating the pickles before they make it into the dough. There’s no chopping. No measuring with precision. It’s “scoop, roll, bake.” Which is honestly all I have the bandwidth for most days.
They’re also weirdly versatile. Party food? Yup. Side dish to sandwiches? Sure. Midnight snack when your kids are asleep and you’re watching reruns in sweatpants? Oh yes.
Ingredient Notes:
This isn’t one of those recipes that fakes being simple but secretly requires 14 ingredients and a food processor. Everything here has a job to do, and none of it is hard to find.
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Crescent roll dough – Store-bought, straight from the tube. I don’t care if it makes that jump-scare pop when it opens. It’s worth it.
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Cream cheese – The glue and the richness. Let it soften so it spreads easier or risk ripping the dough and cursing softly under your breath.
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Baby dill pickles – Not to be dramatic, but I’d fight for these. Smaller is better—easier to roll, and the flavor gets more concentrated when they bake.
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Garlic powder – A warm, savory little whisper that makes everything taste a touch more homemade.
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Dried dill – Because if you’re wrapping a pickle in dough, you might as well lean into the dill energy.
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Red pepper flakes – Optional, but adds a nice little kick. Totally adjustable depending on how spicy you’re feeling.
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Ranch (optional) – Not required, but dip one of these golden babies into ranch and tell me you’re not in a better mood. Go on. I’ll wait.
How To Make Baby Dills In A Blanket?
Step 1: Preheat your oven and line the pan
Set your oven to 375°F. Line a baking sheet with parchment paper. Or foil. Or don’t line it at all and just soak it later. I won’t tell you how to live.
Step 2: Dry the pickles
This is important, and I only forgot once. Moist pickles make soggy dough, and soggy dough makes sadness. So, lay them on paper towels and give them a little pat.
Step 3: Make the cream cheese spread
In a small bowl, mix the cream cheese, garlic powder, dill, and pepper flakes. Stir until smooth-ish. It doesn’t have to be perfect—just combined and flavorful. Taste it. Adjust if it needs more oomph.
Step 4: Roll, roll, roll
Unroll the crescent dough and separate the triangles. On the wide end, smear a little of that cream cheese mixture. Then place a pickle on top and roll it all up like a tiny sleeping bag for your crunchy friend.
Step 5: Bake
Place the rolls seam-side down on the baking sheet. Pop it in the oven for about 12–15 minutes, or until golden brown and irresistible-looking.
Want To Save This Recipe?
Step 6: Cool (if you can wait)
Let them rest for 10–15 minutes. Seriously. I bit into one too soon once and it was like biting into the sun. Let them cool, then serve with ranch or just eat them as-is.
Storage Options:
If by some miracle you don’t devour them all, they store just fine. Keep leftovers in the fridge, in an airtight container, for up to 2 days. Reheat in the oven at 325°F until warm. They’re not quite as crisp the second day, but they’re still pretty fantastic. Cold out of the fridge at 2 a.m.? Not terrible either, if I’m being honest.
Variations and Substitutions:
Every time I make these Baby Dills In A Blanket, I want to play around. Here are a few things I’ve tried—or meant to try but forgot because I was too hungry:
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Use spicy pickles – Adds a whole different vibe. Kinda thrilling, honestly.
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Add a slice of deli ham or turkey – Wrap it around the pickle before the dough. It’s like a snack charcuterie moment.
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Cheddar cheese inside – Just a sliver. It melts into the cream cheese and you’ll feel like a genius.
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Everything bagel seasoning – Sprinkle it on top before baking. Game changer.
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Make it gluten-free – Use gluten-free crescent dough. The texture’s a little different, but the flavor’s still solid.
What to Serve with Baby Dills In A Blanket?
These can totally stand on their own, but here’s what I’ve paired them with that worked really well:
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A bowl of ranch – Yes, I’ve already mentioned it, but it bears repeating.
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A cold beer or fizzy lemonade – Something refreshing to cut through the richness.
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Chopped veggie tray – Adds color, crunch, and makes you feel like you’re balancing things out.
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Mini sliders or wings – If you’re building a party spread, these fit right in.
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Cheese cubes or fruit skewers – Because dips + dills + sweet bites = very happy guests.
Frequently Asked Questions:
Can I make them ahead of time?
Kind of. You can prep and refrigerate them unbaked for a few hours. Bake right before serving for best results.
Can I use regular pickles?
Sure—just cut them down to size. You want something you can wrap without the dough tearing.
Can you freeze them?
Ehhh. I mean, technically? But they’re way better fresh. The texture gets funky after thawing. Save freezing for soups and casseroles. These are “eat now” food.
That’s it—Baby Dills In A Blanket, in all their tangy, flaky, slightly weird glory. Honestly, I didn’t expect these to become such a thing in our house. But they’re fun, they’re quick, and they always get people talking.
Give ’em a try and let me know—did you stick to the classic? Add something new? Eat the filling before you finished assembling them? (Been there.) Drop a comment or shoot me a message. I love hearing how you make it your own.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baby Dills In A Blanket
Ingredients
- 2 8 oz tubes refrigerated crescent roll dough
- 6 oz cream cheese softened
- 1 24 oz jar baby dill pickles, drained
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- Pinch of red pepper flakes optional
- Ranch dressing for serving (optional)
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the Pickles
- Drain the baby dill pickles thoroughly and place them on a paper towel–lined plate to remove excess moisture. This step helps keep the dough crisp during baking.
Create the Cream Cheese Mixture
- In a small mixing bowl, combine the softened cream cheese with garlic powder, dried dill, and red pepper flakes (if using). Stir until the mixture is evenly blended and smooth.
Assemble the Rolls
- Unroll the crescent dough and separate it into individual triangles. Working one at a time, spread a small portion of the cream cheese mixture onto the wide end of each triangle. Place one baby dill pickle on top of the cream cheese, then roll the dough toward the narrow end, enclosing the pickle.
Bake
- Arrange the assembled rolls on the prepared baking sheet with the seam side down. Bake in the preheated oven for 12 to 15 minutes, or until the rolls are puffed and golden brown.
Cool and Serve
- Allow the rolls to cool for 10 to 15 minutes before serving, as the pickles will retain heat. Serve warm with ranch dressing if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
