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

The perfect grab-and-go lunch that you can prep in no time! Buttery rolls stuffed with chicken, bacon, and cheese and drizzled with Ranch dressing, simply amazing! Tasty enough to impress everyone if you are planning a nice game day eats.


1 15-ounces packaged 12-count potato rolls (like Martin’s)

1 pound thinly sliced deli chicken

8 slices of bacon cooked and crumbled

12 slices Colby Jack cheese

1/3 c prepared Ranch salad dressing

1/2 c butter

1 tablespoon chopped fresh chives

1 teaspoon garlic salt

1/2 teaspoon onion powder

2 tablespoons grated Parmesan cheese

How to make Chicken Bacon Ranch Pull-Apart Rolls

Step 1: Prepare the oven. Preheat it to 350 degrees F.


Step 2: With parchment paper, line a large baking sheet.

Step 3: Cut through the centre of the potato rolls with a serrated knife. On the prepared pan, place the bottoms of the potato rolls side by side. And set aside the tops.

Step 4: Melt the softened butter with chives, garlic salt, and onion powder in a small saucepan over medium heat.

Step 5: With around 1/3 of the seasoned butter, brush the bottoms of the sliced rolls.

Step 6: On the bottom, lay half of the cheese. Over it, arrange the chicken and bacon crumbles. If you must break the slices of cheese to fit the pan.

Step 7: Drizzle the top with Ranch dressing and the final layer of cheese on top.

Step 8: Generously brush with the butter mixture, then add the tops over.

Step 9: On top and sides, brush the rest of the seasoned butter and sprinkle with grated Parmesan cheese.

Step 10: Cover the dish loosely with foil. 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 a bit golden.

Step 11: When done, slice the rolls apart and serve with the additional Ranch dressing. Enjoy immediately.


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