Chicken Bacon Ranch Pull Apart Rolls
When you're
looking for something different for a packed lunch or a day of intellection,
cheer up your tasty business day with this unconnected mugume chicken monk roll
gift.
Ingredients
- 1/2 cup butter
- 12 slices colby jack cheese
- 1 Tbsp chopped fresh chives
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/3 cup prepared Ranch salad dressing
- 1 lb thinly sliced deli chicken
- 2 Tbsp grated Parmesan cheese
- 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
- 8 slices bacon cooked and crumbled
Instructions
First, Preheat
the oven to 350 ° F. Line a large baking sheet with parchment paper.
Then, Using
a serrated knife, cut in the center of the potato rolls. Place the funds side
by side on the board. Place the tops aside.
In a small
saucepan over medium heat, melt the softened butter, chives, garlic salt and
onion powder.
Brush the
bottom of the sliced bread with about 1/3 of the seasoned butter.
Lay 1/2 of
the cheese on the bottom and arrange the crumbled chicken and bacon on the cheese.
Break up slices of cheese as needed.
Sprinkle
with Ranch vinaigrette. Cover with the last layer of cheese.
Brush
liberally with the butter mixture. Place the heads on the cheese.
Brush
remaining seasoned butter on top and sides. Sprinkle with grated parmesan
cheese.
Cover
loosely with aluminum foil. Cook covered for 20 minutes, then uncover and cook
for another 10 minutes or until tops are lightly browned.
Cut and
serve immediately with an additional Ranch dressing, if desired. Happy Cooking
Time.
