Chicken Bacon Ranch Pull Apart Rolls

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 12

These chicken, bacon, ranch pull-apart rolls are a great grab-and-go lunch. Also, excellent if you are hosting a party or game day. Buttery rolls filled with chicken, bacon, and cheese, then drizzled with ranch dressing. The rolls are then baked until warm and gooey!

Ingredients

½ c. butter

1 pound thinly sliced deli chicken

1 15-ounce package of 12-count potato rolls (i.e. Martin’s)

8 slices bacon, cooked and crumbled

⅓ c. prepared Ranch salad dressing

1 tbsp chopped fresh chives

12 slices Colby jack cheese

½ tsp onion powder

2 tbsp grated Parmesan cheese

1 tsp garlic salt

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 middle of the potato shells using a serrate knife. On the pan, place the bottoms of the potato side by side. Keep the tops aside.

Step 3: Place the butter, chives, garlic salt, and onion powder in a small saucepan. Let them melt over medium heat. With about ⅓ of the seasoned butter, 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, you can break the cheese slices to fit. Then, drizzle with the Ranch dressing. For the final layer, top with the rest of the cheese and generously brush with the butter mixture. Cover with the tops of the potato.

Step 5: On the top and sides, brush the rest of the seasoned butter and 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 10 minutes more until the tops are lightly golden.

Step 7: Remove from the oven when done and slice the rolls. Serve right away with extra Ranch dressing. Enjoy!

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