A delightful twist on traditional appetizers that combines the tart crunch of dill pickles with the creamy richness of cream cheese, all wrapped up in a savory blanket of dough.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the softened cream cheese, chopped fresh dill, garlic powder, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Open the package of crescent roll dough and unroll it onto a lightly floured surface. Pinch the seams together to create a single sheet of dough.
Using a sharp knife or pizza cutter, cut the dough into 16 equal squares.
Take one baby dill pickle and scoop a small amount of the cream cheese mixture, about 1 teaspoon, on top of the pickle. Wrap each pickle with a square of dough, pinching the seams to seal.
Place the wrapped pickles on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and p￭ up.
Remove from the oven and let cool for a few minutes before serving.
