These are like mini burgers stuffed with chicken, bacon, and cheese. The rolls are buttery and drizzled with Ranch dressing for that yummy goodness! A deliciously gooey meal to share during game nights or dinner with the whole family. Serve it with fresh vegetables and extra dressing and you have a perfect meal!
Ingredients
1 15-oz packaged 12-count potato rolls (i.e. Martin’s)
1 lb thinly sliced deli chicken
8 slices of bacon cooked and crumbled
12 slices of Colby Jack cheese
1/3 c. prepared Ranch salad dressing
1/2 c. butter
1 tablespoon of chopped fresh chives
1 teaspoon garlic salt
1/2 teaspoon onion powder
2 tablespoons of grated Parmesan cheese
How to make Chicken Bacon Ranch Roll
Step 1: Ready the oven. Preheat to 350 degrees F. Line with parchment paper a large baking sheet.
Step 2: Cut the middle of the potato rolls with a serrated knife. Place the bottoms on the pan side by side. Keep the tops for later use.
Step 3: Melt the softened butter in a small saucepan over medium heat. Add the chives, garlic, salt, and onion powder.
Step 4: Use 1/3 of the seasoned butter to brush the bottoms of the sliced rolls.
Step 5: Put 1/2 of the cheese evenly on the bottom. Layer the chicken and bacon crumbles over the cheese. (break the cheese in pieces if needed to fit.)
Step 6: Sprinkle with ranch dressing and generously top with cheese for the final layer.
Step 7: Now, for the potato tops, brush them with the butter mixture and place it on top of the cheese.
Step 8: With the remaining seasoned butter, brush the top and sides, then sprinkle with grated Parmesan cheese.
Step 9: Before putting inside the preheated oven, cover the dish loosely with foil. Bake for 20 minutes. Remove the cover and bake for 10 minutes more or until the tops are lightly golden.
Step 10: Cut and serve with more Ranch dressing. Enjoy!
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