Chicken Bacon Ranch Stuffed Bread
Fifteen sweet-roll sandwiches hold a prepared chicken-ranch-bacon filling beneath cheddar and garlic-butter tops.
Ingredients
Main Ingredients
- 4 cups cooked and shredded chicken
- 1 cup ranch dressing
- 1/2 cup cooked and crumbled bacon
- 3 tablespoons Parmesan cheese
- 15 sweet slider rolls 15 small rolls, split horizontally
- 2 cups shredded cheddar cheese
- 1/4 cup butter, melted melted, divided between greasing pan and topping
- 1 teaspoon garlic powder
Instructions
- Preheat to 350°F. Use a little of the measured 1/4 cup melted butter to coat a 9-by-13-inch pan. Split 15 sweet rolls and arrange bottoms snugly, using another pan if needed.
- Stir cooked chicken, ranch dressing, cooked bacon and Parmesan together. Spread evenly over bottoms, top with all 2 cups cheddar and replace roll tops.
- Flavor the remaining butter with garlic powder, then brush each roll top evenly. Cover with foil and bake 15–20 minutes initially, extending until center filling reaches 165°F. Uncover for 3–5 minutes if desired to toast tops.
- Rest 3 minutes, then cut between rolls into 15 sliders. Preparation assumes chicken and bacon are already cooked; cold filling can extend oven time.
Notes
- Refrigerate promptly at 40°F or colder and use within three to four days.
- Heat leftovers to 165°F before serving.