Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 12
These are the cutest things! My favourite and go-to grab-and-go buttery rolls stuffed with chicken, bacon, and cheese drizzled with Ranch dressing. These are baked until warm and melty. Incredibly easy to throw together and crazy delicious! Plus, these are also excellent for game day and entertaining.
INGREDIENTS :
- ½ c. butter
- 1 15-ounces package 12-count potato rolls (such as Martin’s)
- 8 slices bacon cooked and crumbled
- 1 pound thinly sliced deli chicken
- 12 slices Colby Jack cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ⅓ c. prepared Ranch salad dressing
DIRECTIONS :
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 prepared pan, place the bottoms, side by side. Keep the tops aside for now.
Step 3: Place the softened butter, chives, garlic salt, and onion powder in a small saucepan over medium heat. With about 1/3 of this mixture, brush the bottoms of the sliced rolls.
Step 4: On the bottom, layer half of the cheese and arrange the chicken and bacon crumbles on top. If needed, bread the slices of cheese to fit.
Step 5: On top, drizzle the Ranch dressing and top with a layer of cheese. Generously brush with the butter mixture, then place the cheese on the tops. On top and sides, brush the rest of the seasoned butter, then sprinkle with grated Parmesan cheese.
Step 6: Using foil, loosely cover the rolls. Place in the preheated oven and bake for about 20 minutes. Remove the cover and continue baking for another 10 minutes or until the tops turn lightly golden.
Step 7: Remove from the oven when done and cut the rolls apart. Serve right away with extra 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
CHICKEN BACON RANCH PULL APART ROLLS
Ingredients
- ½ c. butter
- 1 15-ounces package 12-count potato rolls (such as Martin’s)
- 8 slices bacon cooked and crumbled
- 1 pound thinly sliced deli chicken
- 12 slices Colby Jack cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 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 prepared pan, place the bottoms, side by side. Keep the tops aside for now.
Step 3: Place the softened butter, chives, garlic salt, and onion powder in a small saucepan over medium heat. With about 1/3 of this mixture, brush the bottoms of the sliced rolls.
Step 4: On the bottom, layer half of the cheese and arrange the chicken and bacon crumbles on top. If needed, bread the slices of cheese to fit.
Step 5: On top, drizzle the Ranch dressing and top with a layer of cheese. Generously brush with the butter mixture, then place the cheese on the tops. On top and sides, brush the rest of the seasoned butter, then sprinkle with grated Parmesan cheese.
Step 6: Using foil, loosely cover the rolls. Place in the preheated oven and bake for about 20 minutes. Remove the cover and continue baking for another 10 minutes or until the tops turn lightly golden.
Step 7: Remove from the oven when done and cut the rolls apart. Serve right away with extra Ranch dressing. Enjoy!
