Chicken Bacon Ranch Pull-Apart Rolls

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 12

Ingredients

• 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

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• 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.
• In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt, and onion powder.
• Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
• 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.
• Drizzle with Ranch dressing. Top with the final layer of cheese.
• Brush liberally with butter mixture. Place the tops on the cheese.
• Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
• 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.
• Cut apart and serve immediately with additional Ranch dressing, if desired.