“New favorite snack! Set then out on the table and the kids cleaned them out in the blink of an eye!!!”

These Baby Dills in a Blanket are a delightful appetizer, offering a savory, tangy, and cheesy twist on the traditional “pigs in a blanket.” Briny baby dill pickles are wrapped in a creamy, spiced cheese mixture and flaky crescent roll dough, then baked until golden and irresistible.

Baby Dills In A Blanket

Ingredients:

Instructions:

1. Preheat Oven & Prep Pickles: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Drain the baby dill pickles thoroughly and place them on a paper towel-lined plate to absorb excess moisture until you’re ready to use them.
2. Make Cream Cheese Mixture: In a small bowl, combine the cream cheese, garlic powder, dried dill, and a pinch of red pepper flakes. Mix until all ingredients are fully combined and smooth.
3. Fill and Roll Crescent Dough: Unroll the crescent roll dough and separate it into individual triangles. Working one triangle at a time, spread a generous scoop of the cream cheese mixture onto the wide end of the triangle. Place one baby dill pickle on top of the cream cheese. Carefully roll the crescent dough from the wide end towards the narrow point, ensuring the pickle and filling are enclosed. Place the rolled dough seam-side down on the prepared baking sheet.
4. Bake: Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed.
5. Cool and Serve: Allow the rolls to cool for 10-15 minutes before serving, as the pickles inside will be very hot. Serve warm, with ranch dressing for dipping if desired.