Trying the Viral Chickle Trend with Pickle Rick! 🥒🧀🔥

Ingredients

• 1 whole Dill Pickle (large, firm, from Van Holten's Pickles)
• 1 can Refrigerated Crescent Roll Dough (8 triangles, store‑bought)
• 4 slices Deli Meat Slice (spicy pepperoni or ham, thinly sliced)
• 4 pieces Toothpicks (wooden, for securing the wrap)
• 1 tsp Hot Sauce (optional, for extra spice)
• 1 tbsp Unsalted Butter (melted, for brushing dough)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and allow it to preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Dry the Pickle

   Pat the dill pickle dry with paper towels to remove excess moisture that could make the dough soggy.

   Time: PT2M

3. Prepare the Dough

   Unroll the crescent roll dough and separate it into 4 triangles. If using a larger sheet, cut into 4 equal squares.

   Time: PT2M

4. Assemble the Wraps

   Place one pickle in the center of each dough triangle, top with a slice of deli meat, then fold the dough around the pickle, sealing the edges. Insert a toothpick through the dough to hold it together.

   Time: PT5M

5. Brush with Butter

   Brush the outside of each wrapped pickle with melted butter for a golden finish.

   Time: PT1M

6. Bake

   Place the wraps on the prepared baking sheet and bake for 10 minutes, or until the dough is golden brown and cooked through.

   Time: PT10M

   Temperature: 375°F

7. Cool and Serve

   Remove from the oven, let cool for 2 minutes, then drizzle with hot sauce if desired. Serve warm, using the toothpick as a handle.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

20g

Fat

10g

Fiber

2g