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Chicken Bacon Ranch Pull Apart Rolls

When you’re within the mood for something different for a grab-n-go for lunch or planning tasty game day eats these Chicken Bacon Ranch Pull Apart Rolls will fit the bill. Buttery rolls full of chicken, bacon and cheese are drizzled with Ranch dressing then baked until they’re warm and gooey. They’re so very tasty and straightforward to organize that they’re bound to become a family favorite.

Chicken Bacon Ranch Pull Apart Rolls
Chicken Bacon Ranch Pull Apart Rolls

Chicken Bacon Ranch Pull Apart Rolls
I love having sons, they’re easy to please when it involves meal planning. I learned rather quickly that whatever I decide to make there should be many it. I’m delighted that they love leftovers and that i never hear a complaint from them once we have a repeat dinner. I often attempt to reinvent leftovers a touch but, sometimes it’s an encore presentation of the first . That’s how these Chicken Bacon Ranch Pull Apart Rolls came to be using leftover roasted chicken. They enjoyed it such a lot that i started learning deli chicken to form them as a grab-and-go meal. It worked sort of a charm and has now become one among our faves.

Tips And Tricks
Since these gooey rolls are designed to be pulled apart, it’s important to use crumbled bacon in situ of whole pieces in order that they are often pulled apart more easily. Also, be happy to use light butter, low fat cheese and lightweight dressing I’ve found they work beautifully, too. These rolls are often assembled beforehand , covered and chilled then baked off when you’re able to eat. you'll serve them with a side of fresh vegetables and additional Ranch dressing for dipping to round out a scrumptious handheld meal. Other chicken and ranch combos you would possibly like are these BLT Ranch Chicken Wraps for a fast lunch or take Taco Tuesday up a notch with these Chicken Ranch Tacos.

Chicken Bacon Ranch Pull Apart Rolls


  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.