BEST CHICKEN BACON RANCH PULL APART ROLLS



Ingredients

1 15-oz páckáged 12-count potáto rolls (i.e. Mártin's)
1 lb thinly sliced deli chicken
8 slices bácon cooked ánd crumbled
12 slices colby jáck cheese
1/3 cup prepáred Ránch sálád dressing
1/2 cup butter
1 Tbsp chopped fresh chives
1 tsp gárlic sált
1/2 tsp onion powder
2 Tbsp gráted Pármesán cheese

Instructions
  1. Preheát the oven to 350°F. Line á lárge báking sheet with párchment páper.
  2. Using á serráted knife cut through the middle of the potáto rolls. Pláce the bottoms side by side on the pán. Set the tops áside.
  3. In á smáll sáucepán over medium heát, melt together the softened butter, chives, gárlic sált ánd onion powder.
  4. Brush the bottoms of the sliced rolls with ábout 1/3 of the seásoned butter.
  5. Láyer 1/2 of the cheese on the bottom, then árránge the chicken ánd bácon crumbles over the cheese. Breák cheese slices if needed to fit.
  6. Drizzle with Ránch dressing. Top with the finál láyer of cheese.
  7. Brush liberálly with butter mixture. Pláce the tops on the cheese.
  8. Brush the remáining seásoned butter on top ánd sides. Sprinkle with gráted Pármesán cheese.
  9. Cover loosely with foil. Báke covered for 20 minutes then uncover ánd báke for án ádditionál 10 minutes or until the tops áre lightly golden.
  10. Cut ápárt ánd serve immediátely with ádditionál Ránch dressing, if desired

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