Chicken Bacon Ranch Pull Apart Rolls (Print Version)
# Ingredients:
→ Main Components
01 -
1 (15 oz) pack 12-count potato rolls (i.e. Martin's)
02 -
1 pound thinly sliced deli chicken (or 3 cups chopped cooked chicken)
03 -
8-10 slices bacon, cooked and crumbled
04 -
12 slices colby jack cheese
05 -
1/3 cup prepared ranch salad dressing
→ Seasoned Butter
06 -
1/2 cup butter
07 -
1 tablespoon chopped fresh chives
08 -
1 teaspoon garlic salt (or garlic powder)
09 -
1/2 teaspoon onion powder
10 -
2 tablespoons grated Parmesan cheese
# Instructions:
01 -
Preheat oven to 350°F and line a large baking sheet with parchment paper. Cook bacon until crisp, then crumble and set aside.
02 -
Using a serrated knife, cut through the middle of the potato rolls. Place the bottom halves side by side on the prepared pan and set the tops aside.
03 -
In a small saucepan over medium heat, melt together the butter, chives, garlic salt, and onion powder.
04 -
Brush the bottom halves of the rolls with about 1/3 of the seasoned butter. Layer half the cheese slices on the bottoms, then arrange the chicken and bacon over the cheese.
05 -
Drizzle with ranch dressing and top with the remaining cheese. Brush with more butter mixture, then place the top halves of the rolls over the cheese.
06 -
Brush the tops and sides with remaining seasoned butter and sprinkle with Parmesan cheese. Cover loosely with foil and bake for 20 minutes, then uncover and bake 5-10 minutes more until tops are lightly golden brown.
07 -
Use a sharp knife to cut the rolls apart and serve immediately with additional ranch dressing if desired.
# Notes:
01 -
These rolls can be assembled one day in advance, covered with plastic wrap, and chilled in the refrigerator.
02 -
When making in advance, allow 15 minutes on the counter and wait to brush with melted butter and Parmesan cheese just before baking.
03 -
Store leftover sliders in an airtight container in the fridge for up to 3 days.
04 -
You can reheat these in the microwave, air fryer, or oven.