Chicken Bacon Ranch Pull Apart Rolls
Ingredients
- 115 oz pack 12-count potato rolls ((i.e. martin's))
- 1 poundthinly sliced deli chicken ((or 3 cups chopped cooked chicken))
- 8slices bacon (cooked and crumbled)
- 12slices colby jack cheese
- ⅓ cupprepared ranch salad dressing
- ½ cupbutter
- 1 tablespoonchopped fresh chives
- 1 teaspoongarlic salt (or garlic powder)
- ½ teaspoononion powder
- 2 tablespoongrated parmesan cheese
Directions
- 1
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Cook bacon until crisp then crumble and set aside.
- 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 rolls with about 1/3 of the seasoned butter.
- 5
Layer 1/2 of the cheese slices on the bottom of the rolls then arrange the chicken and bacon over the cheese. Tear cheese slices if needed, to fit.
- 6
Drizzle with Ranch dressing. Top the chicken with the final layer of cheese. Brush liberally with butter mixture. Place the top half of rolls over the cheese.
- 7
Brush the remaining seasoned garlic butter on top and sides of slider rolls. Sprinkle with grated Parmesan cheese.
- 8
Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 5-10 minutes or until the tops are lightly golden brown.
- 9
Use a sharp knife to cut chicken bacon ranch sliders apart and serve immediately with additional Ranch dressing, if desired.