Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 12
I never run out of ideas to impress my picky eaters. These pull-apart rolls are one of my favourite go-to for a grab-and-go lunch or when I am prepping for a delicious game day. Super easy to make and incredibly good. Enjoy these warm and gooey Chicken Bacon Ranch Pull-Apart Rolls any time with this simple recipe!
Ingredients
½ c. butter
8 slices bacon cooked and crumbled
1 15-ounces package 12-count potato rolls (i.e. Martin’s)
1 pound thinly sliced deli chicken
12 slices Colby Jack cheese
1 teaspoon garlic salt
½ teaspoon onion powder
1 tablespoon chopped fresh chives
2 tablespoons grated Parmesan cheese
⅓ c. prepared Ranch salad dressing
How to make Chicken Bacon Ranch Pull-Apart Rolls
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a large baking sheet.
Step 2: Cut through the centre of the potato rolls using a serrated knife. On the side of the pan, put the bottoms and set the tops aside.
Step 3: Melt the butter along with chives, garlic salt, and onion powder in a small saucepan over medium heat. With around 1/2 of this, brush the bottoms of the sliced rolls.
Step 4: On the bottom, layer half of the cheese. On top, arrange the chicken and bacon crumbles. If needed, break the slices of cheese to fit. Now, drizzle everything with Ranch dressing and add the final layer of cheese on top.
Step 5: Generously brush the tops with butter and place them on the cheese.
Step 6: On top and sides, brush the rest of the seasoned butter and sprinkle with grated Parmesan cheese.
Step 7: Using foil, loosely cover the dish. Place in the preheated oven and bake for about 20 minutes. Remove the cover and bake for 10 minutes more or until the tops are lightly golden.
Step 8: Remove from the oven when done and cut the rolls apart. Serve right away with more Ranch dressing. Enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 264kcal | Carbohydrates: 29g | Protein: 16g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 993mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg
Ingredients
- ½ c. butter
- 8 slices bacon cooked and crumbled
- 1 15-ounces package 12-count potato rolls (i.e. Martin's)
- 1 pound thinly sliced deli chicken
- 12 slices Colby Jack cheese
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh chives
- 2 tablespoons grated Parmesan cheese
- ⅓ c. prepared Ranch salad dressing
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a large baking sheet.
Step 2: Cut through the centre of the potato rolls using a serrated knife. On the side of the pan, put the bottoms and set the tops aside.
Step 3: Melt the butter along with chives, garlic salt, and onion powder in a small saucepan over medium heat. With around 1/2 of this, brush the bottoms of the sliced rolls.
Step 4: On the bottom, layer half of the cheese. On top, arrange the chicken and bacon crumbles. If needed, break the slices of cheese to fit. Now, drizzle everything with Ranch dressing and add the final layer of cheese on top.
Step 5: Generously brush the tops with butter and place them on the cheese.
Step 6: On top and sides, brush the rest of the seasoned butter and sprinkle with grated Parmesan cheese.
Step 7: Using foil, loosely cover the dish. Place in the preheated oven and bake for about 20 minutes. Remove the cover and bake for 10 minutes more or until the tops are lightly golden.
Step 8: Remove from the oven when done and cut the rolls apart. Serve right away with more Ranch dressing. Enjoy!
