Preheat your oven to 375°F (190°C).

In a mixing bowl, blend together softened cream cheese, ranch seasoning, and dill pickle relish until smooth.

Unroll the crescent roll dough onto a clean, lightly floured surface and press the perforations together.

Spread the prepared pickle mixture evenly over the crescent dough.

Starting from one of the short edges, roll the dough tightly around the filling.

Slice the log into 16 pieces, each about 1 inch thick, and arrange them on a prepared baking sheet.

In a small bowl, combine melted butter with freshly chopped dill, and brush it over the tops of each roll.

Bake for 20-22 minutes, or until the rolls are puffed and golden brown.

Remove from the oven and let cool for a few minutes before serving with your favorite dipping sauce.