Cheesy Ranch Pickle Cruffins
If you love savory snacks with a little tangy crunch, these Cheesy Ranch Pickle Cruffins are going to be your new obsession.
Made with crescent dough and stuffed with creamy ranch filling, melty cheese, and pickles, these pickle croissant muffins bake up golden, cheesy, and irresistible. Perfect for game day, after-school snacks, or anytime you’re craving something fun and delicious!
Quick Snapshot
- Ready in: 35 minutes
- Servings: 12 cruffins
- Best for: Snacks, game day, parties, lunchboxes
Why You’ll Love This Recipe
- Savory & cheesy with a tangy crunch – the ranch, cheese, and pickle combo is addicting.
- Looks fancy, but so easy – twisting the dough makes beautiful bakery-style rolls.
- Perfect for sharing – ideal for parties, holidays, or after-school snacking.
Ingredients
- Crescent dough (refrigerated sheet or rolls)
- Mayonnaise
- Butter (softened)
- Ranch seasoning mix
- Granulated garlic
- Dried minced onion
- Dried Dill
- Smoked Paprika
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Pickles (diced – dill or bread and butter)
- Ranch Dressing for serving – optional
Step-by-Step Directions for Cheesy Ranch Pickle Cruffins
- Preheat oven. Heat your oven to 400°F. Spray a muffin tin with non-stick cooking spray – this makes 8 muffins, so only spray 8.
- Mix the filling. In a bowl, stir together mayonnaise, softened butter, ranch seasoning, garlic, minced onion and dill until smooth. Fold in the cheddar cheese, mozzarella cheese and diced pickles.
- Prepare the dough. Unroll each can of crescent dough and separate into 4 rectangles, pressing the seams together.
- Spread the filling: Spread the pickle-cheese filling evenly over each rectangle.
- Roll, Cut & twist. Slice each roll lengthwise down the center. Twist the two pieces together.
- Roll and Bake: then roll into a round shape.
- Place each twisted roll into the muffin tin. Bake for 18–20 minutes, or until puffed and golden brown.
- Cool & serve. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Dunk in ranch dressing for the ultimate pickle snack.
If you’ve fallen in love with our sweet peach pie cruffins, you’re going to be just as obsessed with this savory twist!
These Cheesy Ranch Pickle Cruffins are a fun twist on savory snacks—golden, cheesy and bursting with zesty pickle flavor. They look like they came from a bakery, but are so simple with crescent dough. Add them to your next party, game day, or family night menu, and watch them disappear!
👉 If you try this pickle cruffin recipe, don’t forget to leave a comment and star rating. I love hearing how it turns out for you.
Cheesy Ranch Pickle Cruffins
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons butter softened
- 3 tablespoons ranch dressing mix or 1 packet
- 1 tablespoon granulated garlic
- 1 tablespoon dried minced onion
- 1 teaspoon dried dill
- ½ teaspoon smoked paprika
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ cup pickles dill or bread and butter, diced
- 2 cans crescent roll dough
- non-stick cooking spray
- Ranch Dressing optional for serving
Instructions
- Preheat oven to 400°.
- Spray a muffin tin with non-stick cooking spray (8 of the muffin cups)
- In a bowl, stir together mayonnaise, softened butter, ranch seasoning, garlic, minced onion, and dill until smooth. Fold in the cheddar cheese, mozzarella cheese, and diced pickles.
- Unroll each can of crescent dough and separate into 4 rectangles, pressing the seams together.
- Spread the pickle-cheese filling evenly over each rectangle. Starting from the long side, roll each rectangle up tightly.
- Slice each roll lengthwise down the center. Twist the two pieces together, then roll into a round shape.
- Place each twisted roll into the muffin tin. Bake for 18–20 minutes, or until puffed and golden brown.
- Let cool for 5 minutes before removing from the pan and serve warm or at room temperature.
Notes
- Kick up the flavor: Add chopped jalapeños or red pepper flakes.
- Different cheeses: Pepper jack or smoked gouda are great options.
- Make ahead: The filling can be mixed up a day in advance, covered and refrigerated.
- Storage: Store cooled cruffins in an airtight container in the refrigerator up to 3 days. Reheat in the oven or air fryer.
- For 12 Cruffins: Use 3 cans of crescent dough and increase the filling ingredients by half.
Nutrition
