Melted Cheese Pickle Rolls

# Components:

→ Cheese

01 - 8 slices mozzarella or cheddar cheese (about 0.7 oz each)

→ Pickles

02 - 8 dill pickle spears, well-drained and patted dry

→ Optional Additions

03 - 1 tbsp fresh dill, finely chopped

04 - 1 tsp garlic powder

05 - 1 tsp smoked paprika

→ For Cooking

06 - 1 tbsp unsalted butter or neutral oil

# Directions:

01 - Pat the dill pickle spears dry with paper towels to remove excess moisture.

02 - Heat a large nonstick skillet over medium heat.

03 - Place one slice of cheese in the skillet and let it melt and bubble until edges turn golden, about 1 to 2 minutes.

04 - Position a pickle spear on one edge of the melted cheese. Using a spatula, carefully roll the cheese around the pickle to form a tight cylinder.

05 - Remove the cheese roll from the skillet and set it on a plate. Repeat the process with remaining cheese slices and pickle spears.

06 - If desired, sprinkle rolls with fresh dill, garlic powder, or smoked paprika while still warm.

07 - Serve immediately while hot and crispy.

# Expert Advice:

01 -

It takes less time than ordering takeout and uses ingredients you probably already have tucked in the fridge.
The contrast between hot, crispy cheese and cold, tangy pickle is weirdly addictive in a way that keeps people coming back for more.
You can make these one-handed while chatting, no fancy technique or knife skills required.

02 -

If your cheese tears when you try to roll it, you pulled it off the heat too soon—let it go another 30 seconds until it's fully pliable.
Using a nonstick pan is non-negotiable unless you enjoy scraping burnt cheese off cast iron for twenty minutes.

03 -

If your pickles are really wet, let them sit on paper towels for five minutes before you start cooking—it makes a huge difference.
Don't crowd the pan; give each cheese slice enough room to spread out and crisp evenly, or they'll steam instead of fry.