Name: Chicken Bacon Ranch Pull Apart Rolls Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 6 slices bacon, cooked and crumbled; 1/2 cup ranch dressing; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 12 Hawaiian rolls; 1/4 cup butter, melted; 1 teaspoon garlic powder; 1 teaspoon parsley flakes (optional)

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Introduction

These Chicken Bacon Ranch Pull Apart Rolls are a delicious and easy crowd-pleaser perfect for game days or casual gatherings. Loaded with shredded chicken, crispy bacon, gooey cheese, and a creamy ranch dressing, they offer a flavorful twist on classic sandwiches. Ready in just 30 minutes, they’re sure to become a favorite snack or appetizer.

The image shows a close-up of soft baked garlic cheese pull-apart bread arranged on a wooden board with nine square pieces, one piece pulled out slightly forward. Each bread piece is topped with melted golden cheese that is bubbly and slightly browned, sprinkled with small bits of green herbs and crispy bacon pieces. The inside layer is filled with stretchy melted white cheese that pulls apart, showing the fluffy white bread beneath the cheese topping. The wooden board is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
6 slices bacon, cooked and crumbled
1/2 cup ranch dressing
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup butter, melted
1 teaspoon garlic powder
1 teaspoon parsley flakes (optional)
12 Hawaiian rolls

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Using a serrated knife, slice the Hawaiian rolls horizontally to create a top and bottom layer. Place the bottom layer in the baking dish.
Step 3: In a mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, mozzarella, and cheddar cheese. Stir until everything is evenly coated.
Step 4: Spread the chicken mixture evenly over the bottom layer of the rolls. Then place the top layer back on.
Step 5: Mix the melted butter with garlic powder and parsley flakes, if using. Brush this mixture generously over the top of the rolls.
Step 6: Cover the rolls with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5–7 minutes, until the tops are golden brown and the cheese is fully melted.
Step 7: Let the rolls cool for a couple of minutes before serving. Pull them apart and enjoy!

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the chicken mixture.
Swap the Hawaiian rolls for slider buns if preferred.
Use a pre-shredded rotisserie chicken to save time without sacrificing taste.
Try substituting ranch dressing with blue cheese dressing for a different twist.
Add chopped green onions or jalapeños to the filling for a bit of freshness or heat.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving if possible to keep the rolls from becoming soggy.

How to Serve

The image shows a close-up of soft, thick bread rolls arranged tightly together on a wooden board. Each roll has a golden-brown top layer, shiny with melted cheese and sprinkled with small green herb bits and crispy brown bacon pieces. Inside the rolls, there is a rich, gooey, white cheese filling mixed with tiny bits of herbs and bacon, stretching outward in melted strings as one piece is slightly pulled away. The bread itself is fluffy and light in color with a soft texture visible. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can assemble the rolls a few hours ahead and refrigerate them covered. Bake just before serving for the best texture and flavor.

Can I freeze the pull apart rolls?

These rolls freeze well before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.