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
- Arrange the corned beef. Place the corned beef in four stacks of two slices each on a cutting board or flat work surface.
- Spread on the cream cheese. Divide the softened cream cheese evenly among the four stacks, spreading it almost to the edges.
- Add the pickles. Pat the dill pickles completely dry, then place one vertically in the center of each corned beef stack.
- Wrap them up. Wrap both sides of the corned beef snugly around each pickle, using the cream cheese to help hold the rolls together.
- 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
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Pickle Roll Ups (3-Ingredient Appetizer)
Ingredients
- 8 thin slices corned beef lunch meat
- 4 oz cream cheese softened
- 4 small or medium whole dill pickles patted dry
Instructions
- Arrange the corned beef. Place the corned beef in four stacks of two slices each on a flat work surface or cutting board.
- Add the cream cheese. Spread 1 ounce of softened cream cheese evenly over each stack of corned beef.
- Add the pickles and roll. Place one dry dill pickle in the center of each stack. Wrap the corned beef tightly around the pickle.
- Chill, if desired. For cleaner slices, refrigerate the whole pickle rolls for 15 to 30 minutes. This step is optional, and the rolls can be sliced immediately.
- Slice and serve. Using a sharp knife, cut each roll into four equal pieces. Arrange on a serving plate and keep refrigerated until ready to serve.
Video
Notes
- Dry the pickles well. Excess moisture can prevent the cream cheese from sticking and make the finished roll ups watery.
- Soften, but don’t melt, the cream cheese. It should spread easily without becoming runny.
- Make them ahead. Assemble the whole rolls and refrigerate for up to 24 hours. For the neatest presentation, wait to slice them until shortly before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. They are best within the first day because the pickles release moisture over time.
- Try a variation. Thinly sliced ham, salami or roast beef can replace the corned beef. You can also add a light sprinkle of ranch or everything bagel seasoning over the cream cheese.
- For gluten-free guests: Check the labels on the corned beef, pickles and any added seasonings to confirm they are gluten-free.Pat the pickles completely dry before assembling. This helps the cream cheese stick and keeps the pickle roll ups from becoming slippery or watery.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Are these Roll-Ups low-carb?
Yes, they are! Enjoy!
To kick these up, add horseradish to the cream cheese. Also use 2 buddig rounds ‘glued with a smear of cream cheese. Ice the pickle first with a fork then place on one end of beef and roll.
Great suggestions Carolyn! Thank you!
Love the idea but I have never seen round corned beef lunch meat and have looked all over my area!
Interesting! Well, it’s great with corned beef but you can also enjoy it on turkey or ham or roast beef.
Looks like the Budig corned beef in the little packages
You can use whatever kind of deli meat you prefer!
Generally, how many carbs are in these?
This is definitely a low carb recipe! I don’t have calorie information on my site but I know there are several free websites that calculate that easily based on the quantity, size and brand of food you use. I linked one below as a suggestion.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
What could u use besides corned beef
Ham, turkey or any lunch style thin sliced meat works deliciously!
I love it when my aunt makes these for thanksgiving. I was wondering if I could use this for an event? Whats the cost?
The cost for making pickle rollups? If you’re going to make a lot of them, I would recommend buying a large container of pickles at Costco or Sams club or any place that sells in bulk as well as your meat and cream cheese. The price will vary depending on where you buy your ingredients and how much you purchase. Good luck!
Thank you for sharing! I can’t wait to try some.
Yay! Let me know how you enjoy them!
My bosses wife used to make these for parties back in the 70s and when I told people outside work about they would say yuck. I loved them.
Me too. More for you!
Thanks!
These look so easy to make and my kids will love them. I shared it on my blog along with 6 other dill pickle recipes. Hope you’ll get a chance to hope on over and check them out!
http://www.diyhsh.com/2018/02/7-craving-busting-dill-pickle-recipes.html
That’s great – thank you for the link up! I saw some delicious recipes.
Megan
I’m curious to try with Corned Beef, my family always made them with sliced pastrami meat. The peppery meat gives it all a little kick.
I’m partial to corned beef. You’re gonna love it!
Megan
My family usually does ham, cream cheese, and green onion. I love pickles and never thought to try any other way.
Hi Tracey! I’ve never tried them with ham and green onion. It’s on my list now! Thanks for the inspiration!
Megan
We love these with sandwich ham and pickels Spears
I’ve never tried these with ham, Lynn. I’ll have to give it a try!!
Megan
My old college roommate used to make these for us, too! And like you, she used corned beef as well – they were sooo good! I haven’t had these in years. Thanks for jogging my memory; I will be making these very soon! I bet my 3 year old will love them, too!
Hi Liz! How funny that your college roommate made them, too! They are sooo good. Thanks for the comment!
Megan
So simple and so delicious! Thank you for posting this brilliant snack idea! I used sliced ham instead of corned beef and sprinkled my cream cheese with some fresh chopped dill. They were a huge hit this Christmas 🙂
Awesome snack! I add horseradish to it! Yummy!
I have been making these for years, thanks to my sister-in-law giving me the recipe..the only differences in her recipe is she uses dill pickle spears and herb cream cheese and she uses the dried beef that comes in a jar and is sold on the grocery shelf…I just can not stop eating these…delish………….
Love these!!! We call them redneck sushi and served them at my daughter's duck dynasty birthday party! We used dill pickles and pickled okra!
I have been making this forever, it's not a holiday/party without them. I add a tbsp horseradish & a couple dashes of whorsteshire (sp) sauce to the cream cheese……..yum!
To cut carbs even further, try cutting your pickles into spears (into fourths lengthwise) before wrapping them in the lunch meat. Nothing says you have to use a whole pickle!
My mom taught me about these 30 years ago. NOT a new recipe. The only problem is your version is not the proper recipe. If you want to make these correctly, do it this way.
Use same amounts of ingredients, just use these specific things:
Clausen Kosher Dill pickles – better crunch and flavor
Boars Head Tavern Ham – Most flavorful ham they make
Philadelphia plain original cream cheese.
I promice that if you use these three things, this will be the hit of your get together
Dcook: I Have NO IDEA how I have never noticed that mistake! Thank you for pointing it out. YES, I meant 4 pickles and definitely not 14! 🙂 Thanks!!
Megan