I just made Chicken Bacon Ranch Pull Apart Rolls that vanish at every party so scroll if you want to know why people are elbowing each other for the last one.

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I’m obsessed with Chicken Bacon Ranch Pull Apart Rolls because they hit every savory note I actually care about. I love the way cooked chicken and bacon feel ridiculously satisfying together, all melty and salty, like messy comfort.

I don’t do mushy feelings. And the pull-apart thing makes them perfect for lazy parties or snack attacks.

These are my go-to when I want something quick that still feels slightly fancy without trying too hard. Easy Slider Recipes this is.

I keep thinking about that cheesy, ranchy bite and I want another one right now, no shame in hoarding seriously always.

Ingredients

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Soft dinner rolls: warm pull-apart goodness, pillowy and perfect for stuffing.
Cooked chicken: hearty protein, rotisserie makes it easy and tasty.
Bacon: crisp salty crunch, you’ll want extra on top.
Sharp cheddar: melty tang that actually holds up to everything.
Cream cheese: creamy binder, keeps the filling rich and dreamy.
Ranch dressing: tangy, a little saucy and totally comforting.
Ranch seasoning: concentrated ranch punch, don’t skip it if you like flavor.
Chives or green onions: fresh bite and color, optional but nice.
Garlic powder: subtle savory lift, it’s like background support.
Salt and pepper: simple balance, you’ll taste it if you underseason.
Melted butter: golden brushing gloss, adds richness and crisp edges.
Nonstick spray or extra butter: keeps the rolls from sticking, plain practical.

Ingredient Quantities

12 soft dinner rolls (store bought or frozen yeast rolls, thawed)

2 cups cooked chicken, shredded or chopped (rotisserie works great)

6 slices bacon, cooked crisp and chopped

1 1/2 cups shredded sharp cheddar cheese

4 ounces cream cheese, softened

1/3 cup ranch dressing

1 tablespoon ranch seasoning mix

2 tablespoons chopped fresh chives or green onions (optional but good)

1/2 teaspoon garlic powder

Salt and black pepper to taste (about 1/4 teaspoon each)

3 tablespoons melted butter, for brushing

Nonstick spray or a little extra butter for the baking dish

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly spray or butter a 9×13 or similar baking dish.

2. In a medium bowl mash the 4 oz softened cream cheese with 1/3 cup ranch dressing until smooth, a fork or small whisk works fine.

3. Add 2 cups cooked chicken, 6 slices chopped bacon, 1 1/2 cups shredded cheddar, 1 tablespoon ranch seasoning, 1/2 teaspoon garlic powder, chopped chives or green onions, and about 1/4 teaspoon each salt and pepper to the cream cheese mixture; stir until everything is evenly coated. Taste, add a little more salt or pepper if needed.

4. Slice each of the 12 dinner rolls horizontally but not all the way through, like a pocket, or just cut them in half so you can stuff them. Keep the tops and bottoms together if you like the classic pull apart look.

5. Spoon an even amount of the chicken bacon ranch filling into each roll, press gently so filling spreads but dont overstuff or they will burst.

6. Place the stuffed rolls snugly in the prepared baking dish so sides touch; that helps them pull apart after baking.

7. Brush the tops with about 3 tablespoons melted butter, save a tiny bit for later if you want a shinier finish.

8. Cover the dish loosely with foil and bake for 12 to 15 minutes until the filling is hot and cheese is melty.

9. Remove the foil, brush any remaining butter on tops, and bake uncovered 5 to 8 more minutes until rolls are golden brown on top.

10. Let cool for 3 to 5 minutes, then pull apart and serve warm. These are great with extra ranch for dipping, and they reheat well if you want to make them ahead.

Equipment Needed

1. 9×13 baking dish (or similar) lightly greased
2. Medium mixing bowl for the cream cheese mix
3. Small bowl for bacon or extras (or you can use same bowl, saves dishes)
4. Fork or small whisk to smooth the cream cheese
5. Rubber spatula or spoon to stir and scrape the bowl
6. Measuring cups and spoons (1/3 cup, 1 1/2 cups, tbsp, tsp)
7. Sharp knife and cutting board for slicing rolls and chopping chives
8. Pastry or silicone brush for brushing melted butter on top
9. Foil and oven mitts for covering, removing and handling the hot dish

FAQ

Q: Can I make these ahead of time?

A: Yes. Assemble them in the baking dish, cover tightly with plastic wrap or foil and refrigerate up to 24 hours. Bake straight from the fridge, you may need to add 5 to 8 extra minutes to reach bubbling hot in the center.

Q: Can I freeze the rolls?

A: You can freeze before baking. Wrap the assembled pan well and freeze up to 2 months. Thaw overnight in the fridge then bake as directed, adding a few minutes if still a bit cold. Freezing after baking makes the texture a little soggy when reheated, so it is not ideal.

Q: What can I use instead of store bought ranch dressing or seasoning?

A: If you don’t have ranch mix, mix 1 teaspoon each of dried dill and onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon dried parsley with a pinch of salt and pepper. Greek yogurt or sour cream can swap for ranch dressing if you want a tangier filling.

Q: How do I keep the rolls from getting soggy?

A: Don’t overfill the rolls with wet ingredients. Drain any excess liquid from shredded chicken and pat dry. Use softened cream cheese instead of very runny cheeses, and brush the tops with butter right after baking to form a light seal.

Q: Can I make these spicier or customize the flavors?

A: Sure. Stir in a few dashes of hot sauce, a pinch of cayenne, or chopped jalapenos to the filling. Swap cheddar for pepper jack for more kick, or add a spoon of salsa for southwestern vibes.

Q: Best way to reheat leftovers so they stay soft but get melty?

A: Reheat in a 350°F oven covered with foil for 10 to 12 minutes until warmed through, then uncover for 2 to 3 minutes to refresh the top. Microwaving works fast but can make them rubbery or soggy, so use oven when possible.

Chicken Bacon Ranch Pull Apart Rolls Recipe Substitutions and Variations

12 soft dinner rolls: swap for 12 frozen refrigerated biscuits, 6 slider buns cut in half, or a sliced baguette for a pull-apart style that’s crispier.
6 slices bacon: use turkey bacon, diced pancetta, or 6 slices of thin ham if you want less grease or a different smoky note.
1 1/2 cups shredded sharp cheddar: sub with Monterey Jack, Colby, or pepper jack for a little kick, or use half mozzarella and half cheddar for extra meltiness.
1/3 cup ranch dressing: mix 1/3 cup plain Greek yogurt with 1 tsp dried dill and 1/2 tsp garlic powder, or use blue cheese dressing or a light mayo-herb blend instead.

Pro Tips

1) Make it ahead: mix the filling a day before and keep it chilled. It actually gets more flavorful after a few hours, and on bake day you just stuff and go. Just don’t overstuff the rolls or they’ll split while baking.

2) Control the moisture: if your filling seems too wet, fold in a little extra shredded cheese or a tablespoon of panko to thicken it. If it’s too dry, a splash more ranch or a spoon of cream will help. Balance is key so the rolls don’t get soggy.

3) Keep the rolls snug but not crushed: pack them tightly in the pan so they pull apart nicely, but press gently when stuffing. Leaving the tops attached like a pocket helps keep everything together and looks nicer when served.

4) Browning and reheating hacks: brush with butter before and after baking for best color, and broil for 30 seconds at the end if you want extra crisp tops but watch it closely. To reheat, cover with foil and warm at 325°F for 10 to 12 minutes so the filling heats through without drying the bread.

Chicken Bacon Ranch Pull Apart Rolls Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made Chicken Bacon Ranch Pull Apart Rolls that vanish at every party so scroll if you want to know why people are elbowing each other for the last one.

Servings

servings

Calories

346

kcal

Equipment: 1. 9×13 baking dish (or similar) lightly greased
2. Medium mixing bowl for the cream cheese mix
3. Small bowl for bacon or extras (or you can use same bowl, saves dishes)
4. Fork or small whisk to smooth the cream cheese
5. Rubber spatula or spoon to stir and scrape the bowl
6. Measuring cups and spoons (1/3 cup, 1 1/2 cups, tbsp, tsp)
7. Sharp knife and cutting board for slicing rolls and chopping chives
8. Pastry or silicone brush for brushing melted butter on top
9. Foil and oven mitts for covering, removing and handling the hot dish

Ingredients

12 soft dinner rolls (store bought or frozen yeast rolls, thawed)
2 cups cooked chicken, shredded or chopped (rotisserie works great)
6 slices bacon, cooked crisp and chopped
1 1/2 cups shredded sharp cheddar cheese
4 ounces cream cheese, softened
1/3 cup ranch dressing
1 tablespoon ranch seasoning mix
2 tablespoons chopped fresh chives or green onions (optional but good)
1/2 teaspoon garlic powder
Salt and black pepper to taste (about 1/4 teaspoon each)
3 tablespoons melted butter, for brushing
Nonstick spray or a little extra butter for the baking dish

Directions

Preheat oven to 350°F (175°C) and lightly spray or butter a 9×13 or similar baking dish.
In a medium bowl mash the 4 oz softened cream cheese with 1/3 cup ranch dressing until smooth, a fork or small whisk works fine.
Add 2 cups cooked chicken, 6 slices chopped bacon, 1 1/2 cups shredded cheddar, 1 tablespoon ranch seasoning, 1/2 teaspoon garlic powder, chopped chives or green onions, and about 1/4 teaspoon each salt and pepper to the cream cheese mixture; stir until everything is evenly coated. Taste, add a little more salt or pepper if needed.
Slice each of the 12 dinner rolls horizontally but not all the way through, like a pocket, or just cut them in half so you can stuff them. Keep the tops and bottoms together if you like the classic pull apart look.
Spoon an even amount of the chicken bacon ranch filling into each roll, press gently so filling spreads but dont overstuff or they will burst.
Place the stuffed rolls snugly in the prepared baking dish so sides touch; that helps them pull apart after baking.
Brush the tops with about 3 tablespoons melted butter, save a tiny bit for later if you want a shinier finish.
Cover the dish loosely with foil and bake for 12 to 15 minutes until the filling is hot and cheese is melty.
Remove the foil, brush any remaining butter on tops, and bake uncovered 5 to 8 more minutes until rolls are golden brown on top.
Let cool for 3 to 5 minutes, then pull apart and serve warm. These are great with extra ranch for dipping, and they reheat well if you want to make them ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.