Pickle Roll Ups (3-Ingredient Appetizer)

Pickle roll ups are an easy, no-cook appetizer made by wrapping whole dill pickles in cream cheese and thinly sliced corned beef. With just three ingredients and 10 minutes of prep, they’re one of my favorite last-minute appetizers for holidays, game days and family gatherings.

I have such a soft spot for these little pickle rolls. During my first year of college, my roomie and I practically lived on vanilla ice cream, grilled cheese sandwiches made with Texas toast and these pickle rollups. They were inexpensive, required absolutely no cooking and were far too easy to pop into our mouths one after another.

I still make them the same simple way, with two slices of corned beef around each pickle so the rolls hold together and every bite has the right balance of creamy, crunchy, salty and tangy. Around Minnesota, you may hear them called Minnesota sushi, Midwest sushi or pickle rolls, but whatever you call them, they always disappear quickly!

Why This Recipe Works

• There are only three ingredients. Corned beef, cream cheese and dill pickles give you creamy, crunchy, salty and tangy flavors in every bite.
• There’s absolutely no cooking. Just spread, roll, slice and serve. These have been one of my favorite last-minute appetizers since college for exactly that reason.
• Two slices create a sturdier roll. I stack two pieces of corned beef around each pickle so the roll ups hold together and have the right balance of meat, cream cheese and pickle.
• You can make them ahead. Assemble the whole rolls a few hours in advance, refrigerate and slice shortly before serving. Chilling also helps create those neat little spirals.
• They fit almost any gathering. Pickle roll ups feel equally at home at a Minnesota holiday gathering, football party or casual family get-together. Serve them alongside fries with seasoned sour cream for an easy, crowd-pleasing spread.

Recipe Ingredients

Corned beef – Use thinly sliced corned beef lunch meat. Ham may be the more familiar choice for pickle roll ups, but corned beef is the version I ate in college and still prefer. It has a saltier, more savory flavor that can stand up to the tangy dill pickle. Avoid thick slices, which are harder to wrap tightly.

Cream cheese – Use full-fat brick cream cheese or cream cheese spread. Let it soften at room temperature so it spreads without tearing the meat. If you forget, microwave it for a few seconds at a time, just until softened but not melted.

Dill pickles – Small or medium whole dill pickles create the prettiest bite-size spirals. Large pickle spears also work, but the finished pickle wraps will have a different shape. Pat the pickles completely dry before assembling so the cream cheese sticks.

How To Make Pickle Roll Ups

5. Slice and serve. Cut each roll into four equal pieces and serve immediately, or refrigerate until ready to serve.

Pickle Roll Up Variations

• Ham pickle roll ups: Replace the corned beef with thinly sliced deli ham for a milder flavor.
• Salami pickle roll ups: Use thin slices of salami for a saltier, more robust bite. Because salami slices are usually smaller, overlap them slightly before spreading on the cream cheese.
• Roast beef pickle roll ups: Thinly sliced deli roast beef also works, although its flavor is less traditional.
• Ranch pickle roll ups: Stir a small amount of ranch seasoning into the softened cream cheese. Start lightly because the corned beef and pickles already provide plenty of salt.
• Everything bagel pickle roll ups: Sprinkle a light layer of everything bagel seasoning over the cream cheese before adding the pickle.

Recipe Notes

• Soften, but don’t melt, the cream cheese. It should spread easily without becoming runny. Melted cream cheese makes the rolls slippery and difficult to wrap.
• Use a sharp knife. Wipe the blade clean between cuts if cream cheese begins accumulating on it. This helps preserve the neat spiral in each piece.
• Check labels when serving gluten-free guests. The three main ingredients are generally gluten-free, but verify the labels on the corned beef, pickles and any added seasonings.

What Kind of Pickles Are Best for Pickle Roll Ups?

Small or medium whole dill pickles are my first choice because they’re easy to wrap and create the classic round spiral when sliced. Look for firm, crunchy pickles that are no wider than the corned beef slices.

I prefer dill pickles rather than sweet pickles here. The tangy, garlicky flavor balances the rich cream cheese and salty corned beef without making the appetizer taste sweet.

Pickle spears can be used in a pinch, but they won’t produce the same round shape. Whichever kind you use, dry the surface thoroughly so your cream cheese pickle roll ups stay together.

Make-Ahead and Storage Instructions

To make ahead: Assemble the whole pickle rolls, cover and refrigerate for up to 24 hours. Wait to slice them until shortly before serving for the freshest texture and neatest presentation.

To store leftovers: Refrigerate sliced pickle roll ups in an airtight container for up to 3 days. They’re best within the first day because the pickles release moisture as they sit. If the deli meat was already open before making the recipe, follow its original storage timeline.

To serve safely: Keep the roll ups refrigerated until shortly before serving. Do not leave cream cheese and deli meat appetizers at room temperature for more than two hours.

To freeze: I do not recommend freezing pickle roll ups. The cream cheese may become grainy, and the pickles will lose their crunch after thawing.

Pickle Roll Ups FAQs

Can I Make Pickle Roll Ups the Night Before?

Yes. Assemble the whole rolls, cover them tightly and refrigerate overnight. For the neatest pieces, wait to slice them until shortly before serving.

Can I Make Pickle Roll Ups With Ham Instead of Corned Beef?

Yes. Replace the corned beef with thinly sliced deli ham using the same method. Ham creates a milder flavor, while corned beef produces a saltier, more savory pickle roll up.

How Do You Keep Pickle Roll Ups From Getting Soggy?

Pat the pickles completely dry before assembling and store the rolls in an airtight container. Waiting to slice them until serving time also limits the amount of moisture that reaches the cut surfaces.

Why Are My Pickle Roll Ups Falling Apart?

The pickles may be too wet, the cream cheese may be overly warm or the rolls may not be wrapped tightly enough. Dry the pickles well, soften the cream cheese without melting it and chill the assembled rolls before slicing.

Can I Use Pickle Spears?

Yes, large dill pickle spears work, but whole pickles create the classic round spiral. If using spears, choose thick, sturdy pieces and dry them thoroughly.

Where Did Ham and Pickle Roll Ups Come From?

The exact origin of ham and pickle roll ups is difficult to confirm, but they have long been especially popular throughout the Midwest. Around Minnesota, we often call these bite-size pickle wraps Minnesota sushi or Midwest sushi.

More Pickle Recipes

If you share my love for that salty, tangy pickle flavor, try one of these recipes next:

• Turn pickles into a fresh, scoopable Pickle de Gallo.
• Add them to a homemade Pickle Pizza.
• Make a jar of Quick Sweet Refrigerator Pickles.
• Use extra cucumbers to make Pickle Relish.
• Make Dill Pickle Pasta Salad for your next summer gathering.
• Build a loaded Bloody Mary With Pickles, Cheese and Salami.

Not sure whether an open jar or serving of pickles is still safe? Find out how long pickles can sit out and when they should be discarded.

More Easy Appetizers

These easy appetizers are perfect for rounding out a holiday, game-day or party spread:

• French Fries With Seasoned Sour Cream
• Hot Ham and Cheese Sandwiches
• Veggie Cheese Stromboli
• Crockpot Meatballs
• Antipasto Skewers

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