# What you'll need:
→ Dough & Base
01 - 1 can refrigerated pizza dough (approximately 14 oz)
02 - All-purpose flour for dusting
→ Pickles
03 - 8 large dill pickle spears, patted dry
→ Cheese
04 - 1 cup shredded mozzarella cheese (about 4 oz)
05 - 1/2 cup shredded cheddar cheese (about 2 oz)
→ Seasoning
06 - 2 tablespoons Cajun seasoning
07 - 1/2 teaspoon garlic powder
→ Finishing
08 - 2 tablespoons butter, melted
09 - 1 tablespoon chopped fresh parsley (optional)
→ Dipping
10 - 1/2 cup ranch dressing, for serving
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Dust the work surface with flour and roll the pizza dough into a 12 x 10-inch rectangle.
03 - Cut the dough into 8 equal strips using a knife or pizza cutter.
04 - Pat each dill pickle spear thoroughly dry with paper towels to avoid sogginess.
05 - Sprinkle a combination of mozzarella and cheddar cheese along the center of each dough strip.
06 - Place a pickle spear at one end of each strip. Generously sprinkle Cajun seasoning and a touch of garlic powder over the pickle.
07 - Roll the dough tightly around each pickle spear, pinching the seams to seal.
08 - Position the wrapped pickles seam-side down on the prepared baking sheet. Brush each stick with melted butter, then sprinkle remaining cheese and additional Cajun seasoning over the top.
09 - Bake in the preheated oven for 12–15 minutes, or until the dough is golden brown and crisp.
10 - Garnish with chopped parsley, if using. Serve warm with ranch dressing for dipping.
