Love the taste of pickles? These cheesy tangy poppers will be a big hit at your next party.
Prep: 20 min | Bake: 20 min | Servings: 6
- 12 Rhodes White Dinner Rolls, dough thawed to room temperature
- 6 to 8 dill pickle spears, chopped (about 1 1/4 cups)
- 8 ounces white Cheddar cheese, shredded (about 2 cups)
- 3 tablespoons butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon dill weed
Cut each roll into thirds.
Mix the chopped pickles and shredded cheese.
Stretch a piece of dough to about a 3-inch circle. Place 1 tablespoon pickle and cheese mixture in the center of the dough. Wrap the dough over
the edges and pinch to seal so the pickle and cheese are inside the dough. Place sealed side down on a sprayed baking sheet. Repeat.
Bake at 350 degrees F for 15 to 20 minutes or until the poppers are golden brown.
Mix together melted butter, garlic salt, and dill. Brush over all the baked pickle poppers.
- Serve hot.
Recipe and photo used with permission from: