Tangy Dill Pickle Spirals (Print Version)

# Ingredients:

→ Filling

01 - 8 ounces cream cheese, softened
02 - 2 tablespoons ranch seasoning
03 - ½ cup dill pickle relish or finely chopped dill pickles

→ Rolls

04 - 16 ounces crescent roll dough (two 8-ounce cans)

→ Topping

05 - ¼ cup butter, melted
06 - 1 tablespoon fresh dill or 1 teaspoon dried dill

# Instructions:

01 - Preheat oven to 375°F. Grease or line a 12x18 inch baking sheet with parchment paper.
02 - Stir together softened cream cheese, ranch seasoning, and dill pickle relish until creamy.
03 - Unroll both cans of crescent roll dough. Press perforations together to create two solid sheets.
04 - Spread the creamy pickle mixture evenly over both sheets of dough, to the edges.
05 - Starting with the short side, tightly roll up each sheet of dough into a log.
06 - Using a serrated knife, slice each roll into 8 pieces (about 1 inch thick), for 16 rolls total.
07 - Place rolls on the prepared baking sheet, leaving 1/2-1 inch space between each.
08 - Combine melted butter and fresh dill in a small bowl. Brush over the tops of all rolls.
09 - Bake for 20-22 minutes, or until golden brown and cooked through.
10 - Remove from oven and let cool for 5 minutes before serving warm.

# Notes:

01 - Filling can be made up to 3 days ahead.
02 - Add pickle juice for more pickle flavor.
03 - Can be baked ahead and reheated.
04 - Use two smaller baking sheets if needed.
05 - Recipe can be easily halved.

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