These pickle roll ups (sometimes called Minnesota sushi) are so easy to make - just 3 ingredients and under 5 minutes of work! Thin ham rolled around soft cream cheese and a crunchy dill pickle.
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Why You'll Love Pickle Roll Ups
Talk about simple! You fans of my Dill Pickle Dip or this Pickle Pasta Salad will love this one. With just a few ingredients and minutes of work, you're going to get a yummy, addictive snack that's a total hit at parties.
Some call them pickle roll ups, call them ham pickle wraps, heck, I've even heard them called Minnessota Sushi - I call them delicious. It's a Midwestern appetizer made by wrapping dill pickles in cream cheese and deli ham, then slicing into bite-sized pieces. There's just something about that crunchy/salty/creamy combo that makes sure you can't eat just one!
I'll admit...I was a little bit skeptical at first, but one bite proved why these disappear so fast. They're great for when you need an easy snack!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Dill Pickles: Whole dill pickles will work best for that classic "Minnesota Sushi" look. If you only have spears on hand, you can bunch a few together in each bundle.
- Deli Ham: Choose a thinly sliced, non-sweet deli ham (like Black Forest or Smoked). If you can find it, square or rectangular-sliced ham is a lot easier to roll than the round pieces. (You'll see that I couldn't find rectangular slices - totally fine to use round pieces if that's all you have!)
- Cream Cheese: Use a full-fat brick of cream cheese for the best flavor. It has to be be completely softened to room temperature (think stirrable) so it spreads without tearing the ham slices.
Additions & Substitutions
- Switch the Protein: Swap ham for roast beef, turkey, or corned beef. Some people like to use dried beef - fun fact, that officially turns these into "Lutheran Sushi." 😉
- Flavor the Cream Cheese: Try chive and onion flavored cream cheese. You can also mix in ranch or everything bagel seasoning for an easy flavor boost!
- Add a Little Heat: Use spicy garlic pickles or jalapeño spears, or add a swipe of Sriracha before rolling.
- The "Everything" Roll Up: Sprinkle chopped green onions or fresh dill over the cream cheese for extra texture. These are also great with a little bit of Everything Bagel seasoning sprinkled over the top...it makes them pretty, too!
How to Make Pickle Roll Ups
- Dry the ingredients: Sandwich your ham slices between layers of paper towels for about 4 minutes to pull out the extra moisture. At the same time, pat those pickles bone-dry. Skipping this step is the #1 reason the the roll ups fall apart.
- Spread the cream cheese: Lay a ham slice on a flat surface and use a butter knife or small spatula to apply a ¼-inch layer of softened cream cheese. Spread edge-to-edge, like glue, but keep the last half-inch of the ham slice without cream cheese. As you roll, the cheese will naturally push toward the edge, creating a seal without squeezing out the sides.
- Roll tightly: Place one whole pickle at the short edge of the ham slice. Roll it away from you slowly, keeping it tight so you don't end up with any air gaps between the ham and the pickle.
- Chill (Optional but Recommended): If you have the time, pop the logs in the fridge for 15-30 minutes before slicing. This will firm up the cream cheese and makes it so much easier to get those perfect, round pieces.
- Slice for serving: Use a really sharp knife to cut the rolls into 1-inch rounds. For the cleanest look, wipe your blade with a damp cloth every few cuts to get rid of any excess cream cheese.
Possible Problems (and how to fix them)
| Problem | Cause | Fix |
|---|---|---|
| Rolls fall apart | Ingredients too wet or no proper seal | Dry pickles and ham well, then spread cream cheese edge-to-edge |
| Cream cheese tears ham | Too cold or ham too thin | Let cream cheese fully soften before spreading |
| Soggy texture | Moisture not removed | Pat pickles and ham completely dry |
| Messy slices | No chill time or a dull knife | Chill 15-30 minutes and use a sharp knife, wiping between cuts |
| Cream cheese squeezes out | Too much filling or uneven spread | Use a thin, even layer and leave a small bare edge |
Leslie's Helpful Tips & Tricks
- Leftovers store well in the fridge for 3-4 days after making them. These are great to prep ahead for school lunches!
- The Softening Rule: Leave your cream cheese on the counter for at least 30-60 minutes. If you're in a rush, you can give it a quick 10-second zap in the microwave, but be careful not to melt it - you want a spreadable cheese, not a liquid.
- Uniform Slices: Aim for 1-inch rounds. If the ends look a little messy or uneven, don't worry - that's just your snack while you finish the rest of the batch!
- Make-Ahead Magic: You can assemble the logs up to 24 hours in advance. Keep them whole in an airtight container and wait to slice them until right before serving to prevent the edges from drying out.
- Platter Presentation: For a professional look, serve these cut-side up on a white platter to make the green and pink "sushi" colors pop.
- Serving Temperature: While they are fine at room temperature for a party, these taste best when served chilled. If they've been sitting out for a while, the cream cheese will soften, making them a little more squishy.
FAQs & Troubleshooting
Enjoy, pickle fans! 🥒 If you give these a try, I'd love to hear what you think. You can leave a recipe rating in the comments below!
Pickle Roll Ups
These pickle roll ups are so easy to make - only 3 ingredients and ready in 5 minutes! Thin deli ham rolled around soft cream cheese and a crunchy dill pickle.
Ingredients
- 6 whole dill pickles
- 8 oz cream cheese (softened)
- 6 slices smoked deli ham (rectangular slices if possible)
Instructions
- Dry the ingredients: Sandwich ham slices between paper towels for 4 minutes and pat pickles bone-dry to prevent the cream cheese from sliding.
- Apply the base: Spread a ¼-inch layer of softened cream cheese evenly across each ham slice, reaching nearly to the edges.
- Roll tightly: Place a whole pickle at the edge of the ham and roll slowly, applying gentle pressure to create a firm, airtight seal.
- Slice for serving: Use a sharp knife to cut the rolls into 1-inch pieces, wiping the blade between cuts for a professional, clean look.
Notes
- This recipe will yield approx. 30-36 slices.
- Dry Everything: For the best results, sandwich ham between paper towels for 4 minutes and pat pickles bone-dry. Excess moisture is the #1 cause of "slippery" roll ups.
- Softened Cream Cheese: Ensure your cream cheese is completely room temperature (stirrable) before spreading to avoid tearing the delicate ham slices.
- The "Tail" Trick: Spread cream cheese edge-to-edge but leave the final half-inch of ham bare. The cheese will push forward as you roll, creating a clean seal without squeezing out.
- Chill Before Slicing: Pop the finished logs in the fridge for 15-30 minutes. This firms up the cheese for much cleaner, rounder slices.
- Wipe Your Blade: Use a sharp knife and wipe the blade with a damp cloth every few cuts to prevent cream cheese buildup and ensure professional-looking "sushi" pieces.
- Make-Ahead Tip: You can assemble the logs up to 24 hours in advance. Keep them whole in an airtight container and slice right before serving to keep the ham edges fresh.
Nutrition Facts
Calories: 116kcalCarbohydrates: 4gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 1123mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 139IUVitamin C: 1mgCalcium: 170mgIron: 0.5mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
