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These Ham and Pickle Roll-Ups are a Midwestern party classic that come together in minutes. Just 3 ingredients deliver tangy, creamy, savory bites that hold up well when you make them ahead.
Need more quick party snacks? Try my Cream Cheese Sausage Balls or 3 Ingredient Rotel Dip. For a full list of easy appetizers, browse our Appetizers and Snacks collection.
4 Keys To Great Ham and Pickle Roll-Ups
- Don’t use thin cut meat. A thicker cut will help it stand up to the spreading of the cream cheese.
- Pat the pickles dry. Excess moisture from the pickle juice will make the cream cheese slide off and create soggy rolls. Use a paper towel to blot them well before rolling.
- Roll them tight. A loose roll will fall apart when you slice it. Press gently but firmly as you roll the ham around the pickle to keep everything secure.
- Chill before slicing. Let the roll-ups sit in the fridge for at least 30 minutes (ideally 1–2 hours) so the cream cheese firms up. This makes slicing clean and easy without squishing the rolls.
Variations and Serving Ideas
RECIPE WALK-THROUGH
How To Make Ham and Pickle Roll-Ups
See the recipe card below for full, detailed instructions
Step 1: Prep the Pickles
Start by patting your pickles dry with a paper towel. You want to remove as much moisture as possible so the cream cheese sticks well and the rolls hold together.
If your pickles are extra juicy, give them a good squeeze gently before patting dry.
- Quick Note: Choose pickles that are roughly the same width as your ham slices. Regular dill spears work best (not baby dills or extra-large). Trader Joe’s dill spears are a good size reference.
Step 2: Spread The Cream Cheese
Lay a slice of ham flat on your work surface. Spread about 1–2 tablespoons of whipped cream cheese evenly over the entire slice, edge to edge.
The whipped texture makes this step easier than regular cream cheese since it spreads smoothly without tearing the ham.
- Pro Tip: Don’t spread it too thick or the filling will squeeze out when you roll. A thin, even layer is all you need for great flavor and texture.
Step 3: Roll Them Up
Place a dried pickle at one end of the ham slice and roll tightly, pressing gently as you go to seal the cream cheese against the ham.
The tighter you roll, the easier it will be to slice later without the filling sliding out.
Set the finished roll seam-side down on a plate or cutting board. Repeat with the remaining ham, cream cheese, and pickles.
Step 4: Chill the Rolls
Cover the rolls with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours if you’re making them ahead.
This chilling step is important because it firms up the cream cheese so your slices come out clean and neat.
- Quick Note: If you’re short on time, 30 minutes works, but 1–2 hours gives you the best results.
Step 5: Slice and Serve
Using a sharp knife, slice each roll into 1-inch pieces (about 5–6 pieces per roll). Wipe your knife clean between cuts if cream cheese starts building up.
Arrange the slices on a serving platter cut-side up so you can see the pretty spiral. Use toothpicks if you want to make them easier to grab.
- Pro Tip: For the cleanest cuts, use a gentle sawing motion rather than pressing straight down. This prevents squishing the rolls.
Variations
- Meat Swaps: Try roast beef, turkey, or salami instead of ham for different flavor profiles. Salami adds a nice spicy kick.
- Pickle Options: Swap dill pickles for sweet pickles if you prefer a sweeter, less tangy bite. Bread and butter pickles also work well. You can also use pickled asparagus or other pickled veggies.
- Cream Cheese Flavors: Use flavored cream cheese like chive and onion, jalapeño, or garden vegetable for extra flavor. Regular (block) cream cheese works too, just let it soften at room temperature first so it spreads easily.
- Serving Ideas: Serve these as an appetizer at parties, game day gatherings, or holiday get-togethers. They pair well with crackers, veggie trays, and other finger foods. Kids often love them as an after-school snack, too.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store leftover roll-ups (whole or sliced) in an airtight container in the refrigerator for 4–5 days. Keep them tightly covered to prevent the edges from drying out.
- Freezing – I don’t recommend freezing them.
- Make Ahead – These roll-ups are perfect for making ahead. Prepare them up to 24 hours in advance, keep covered in the fridge, and slice just before serving. For best texture, slice no more than 2–3 hours before your event.
Frequently Asked Questions
What kind of pickles work best?
Dill pickle spears are the classic choice and give you that tangy, savory flavor. Sweet pickles (like bread and butter pickles) work too if you prefer a sweeter taste. Avoid baby dills (cornichons) since they’re too small, and skip extra-large pickles that won’t fit well with standard ham slices.
How do you keep roll-ups from getting soggy?
Pat the pickles dry with a paper towel before rolling to remove excess moisture. This keeps the cream cheese from sliding and prevents sogginess. Also, don’t slice them too far in advance (2–3 hours before serving is ideal).
Can you use regular cream cheese instead of whipped?
Yes. Let block cream cheese soften at room temperature for 30–45 minutes so it spreads easily without tearing the ham. Whipped cream cheese is just more convenient since it spreads right out of the container.
More Easy Appetizers
Ham and Pickle Roll-Ups
Ingredients
- 5 slices deli ham
- 6 ounces whipped cream cheese
- 5 whole dill pickles See notes – average size, not too large
Instructions
- Spread cream cheese on a slice of ham, and roll up around a pickle. Set aside and repeat with the rest of the ingredients.
- Slice into 1-inch pieces and arrange on a serving platter. Refrigerate, covered, until ready to serve. Use toothpicks if desired to stand roll ups and keep them together.
Notes
- Pat pickles dry with a paper towel before rolling to prevent soggy rolls.
- Use pickles about the same width as your ham slices (regular dill spears, not baby dills or extra-large).
- Spread cream cheese in a thin, even layer to prevent it from squeezing out when rolling.
- Roll tightly and press gently to seal as you go.
- Chill for at least 30 minutes (ideally 1–2 hours) before slicing for cleanest cuts.
- Use a sharp knife and wipe it clean between cuts to prevent cream cheese buildup.
- Slice into 1-inch pieces for bite-sized appetizers (about 5–6 pieces per roll).
- Make ahead up to 24 hours. Store whole rolls covered in the fridge and slice 2–3 hours before serving.
- Store leftovers in an airtight container for 4–5 days. Do not freeze.
- This recipe makes about 25–30 pieces total (5 rolls sliced into 1-inch pieces).
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
