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Chicken Bacon Ranch Pull Apart Rolls
Imagine the irresistible combination of tender chicken, crispy bacon, and creamy ranch dressing all wrapped up in soft, pillowy rolls that pull apart with ease. My Chicken Bacon Ranch Pull Apart Rolls are the ultimate crowd-pleaser that brings together everyone’s favorite flavors in one shareable dish.
These savory rolls strike the perfect balance between comfort food and fun finger food. Whether you’re hosting game day, planning a family dinner, or just craving something deliciously different, these pull-apart rolls deliver big flavor with minimal effort.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for weeknight dinners
- Uses simple ingredients you likely already have in your pantry and refrigerator
- The pull-apart format makes these rolls interactive and fun to eat
- Easily customizable with your favorite cheeses or additional vegetables
- Leftovers (if there are any!) reheat beautifully for lunch the next day
Ingredients
- 1 (15 oz) pack 12-count potato rolls (i.e. Martin's)
- 1 pound thinly sliced deli chicken (or 3 cups chopped cooked chicken)
- 8-10 slices bacon, cooked and crumbled
- 12 slices colby jack cheese
- 1/3 cup prepared ranch salad dressing
- 1/2 cup butter
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic salt (or garlic powder)
- 1/2 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Cook bacon until crisp, then crumble and set aside.
- 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.
- In a small saucepan over medium heat, melt together the butter, chives, garlic salt, and onion powder.
- 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.
- 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.
- 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.
- Use a sharp knife to cut the rolls apart and serve immediately with additional ranch dressing if desired.
Tips & Variations
- Swap the cheddar for pepper jack or mozzarella for a different flavor profile
- Use rotisserie chicken to save time on busy weeknights
- Add a few tablespoons of buffalo sauce to the chicken mixture for a spicy kick
- For a lighter version, use Greek yogurt mixed with ranch seasoning instead of prepared dressing
- Make a double batch and freeze unbaked rolls for an easy future meal
- Try adding finely chopped green onions or spinach to incorporate more vegetables
Serving Suggestions
These Chicken Bacon Ranch Pull Apart Rolls are hearty enough to serve as a main dish alongside a simple green salad or some roasted vegetables. For a more substantial meal, pair them with sweet potato fries or a bowl of tomato soup.
For dipping, offer extra ranch dressing, marinara sauce, or even a honey mustard sauce on the side. The combination of warm, savory rolls with cool, creamy dips is absolutely irresistible!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 300°F oven for 10 minutes or microwave individual rolls for 20-30 seconds
- The rolls are done when they’re golden brown on top and no longer doughy in the center
- For best results, use regular-sized biscuits rather than the “grands” or jumbo variety
FAQs
Can I make these ahead of time?
Yes! You can prepare the rolls up to the point of baking, then cover and refrigerate for up to 24 hours. Add 5-7 minutes to the baking time when cooking from cold.
What can I use instead of ranch dressing?
Blue cheese dressing works well, or you can make your own by mixing 1/4 cup mayonnaise with 1/4 cup sour cream and 1 tablespoon ranch seasoning mix.
Can I use crescent roll dough instead of biscuits?
Absolutely! Crescent roll dough works great as an alternative. Simply pinch the perforations together before cutting into 8 equal squares.
How do I know when the rolls are fully cooked?
The tops should be golden brown, and if you gently pull apart two rolls in the center, there should be no raw dough visible.
Servings12
Prep10 min
Cook30 min
Calories264 kcal
Ingredients
- 1 (15 oz) pack 12-count potato rolls (i.e. Martin's)
- 1 pound thinly sliced deli chicken (or 3 cups chopped cooked chicken)
- 8-10 slices bacon, cooked and crumbled
- 12 slices colby jack cheese
- 1/3 cup prepared ranch salad dressing
- 1/2 cup butter
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic salt (or garlic powder)
- 1/2 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese
Steps
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Cook bacon until crisp, then crumble and set aside.
- 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.
- In a small saucepan over medium heat, melt together the butter, chives, garlic salt, and onion powder.
- 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.
- 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.
- 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.
- Use a sharp knife to cut the rolls apart and serve immediately with additional ranch dressing if desired.
Nutrition (per serving)
- Calories: 264 kcal
