Ingredients
- 1 large sheet puff pastry, thawed
- 1/4 cup sour cream
- 4 ounces cream cheese, softened
- 2 tablespoons grated parmesan cheese
- 1 packet (1 ounce) ranch seasoning
- 1/2 teaspoon dried dill
- 1-1/2 cups shredded Italian blend cheese
- 1 jar Sandwich Stuffer dill pickles
Instructions
- Preheat the oven to 425° and line a metal baking sheet with parchment paper.
- Line a plate with paper towel and place pickles on top in an even layer; pat excess juice off the top.
- Place the sheet of puff pastry on the prepared baking sheet and score a 1 inch border around the edge with a sharp knife, then poke center with a fork all over to prevent bubbles.
- In a small bowl, mix together sour cream, cream cheese, parmesan, ranch seasoning and dill.
- Spread the ranch mixture over the puff pastry within the border.
- Sprinkle the shredded cheese evenly on top of the ranch mixture.
- Arrange the pickles into a single layer.
- Bake the bread in the preheated oven for 23-26 minutes or until golden.
- Remove from oven and allow to cool slightly before slicing.
The original recipe for this dill-icious cheesy bread can be found here.
Cooking With Jennie 