CHICKEN BACON RANCH PULL APARTS RECIPES

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CHICKEN BACON RANCH PULL APART ROLLS | BETTER HOMES & GARDENS



Chicken Bacon Ranch Pull Apart Rolls | Better Homes & Gardens image

Warning: Serve this appetizer recipe to guests once and it'll be requested until the end of time. It really is that good. The chicken, bacon, and ranch flavors combined with flaky dough and cheddar cheese is irresistible and an excellent appetizer recipe for game day.

Provided by Colleen Weeden

Categories     Recipes and Cooking

Total Time 4 hours 35 minutes

Prep Time 45 minutes

Yield 36 rolls

Number Of Ingredients 8

18 frozen plain or whole wheat dinner roll dough portions (1/2 of a 48-oz. pkg.)
½ cup butter, melted
1 tablespoon chopped fresh chives
1 teaspoon minced fresh garlic
2 cups chopped cooked chicken
2 cups shredded cheddar cheese (8 ounces)
6 slices bacon, crisp-cooked and crumbled
? cup bottled ranch salad dressing

Steps:

  • Grease a large baking sheet. Arrange roll dough 2 inches apart on prepared sheet. Cover with plastic wrap. Thaw overnight in the refrigerator, or thaw at room temperature for 3 to 5 hours or until nearly doubled.
  • Preheat oven to 350°F. Generously grease a 10-inch fluted tube pan. In a small bowl stir together the butter, chives, and garlic.
  • In a medium bowl combine the chicken, half of the cheese, half of the bacon, and ranch dressing until combined.
  • Cut each roll in half. Using your hands, flatten each piece to about a 3-inch circle. Spoon about 1 tablespoon chicken filling onto center of dough circle. Pull edges of dough up and around filling and pinch to seal. Dip each ball in butter mixture.
  • Arrange filled dough balls in prepared pan, sprinkling with remaining bacon and cheese as you layer, keeping the cheese within 1/2-inch of the edges as much as possible. Drizzle with any remaining butter mixture.
  • Bake for 40 to 45 minutes or until golden and an instant-read thermometer inserted in center registers 200°F. Remove and cool in pan on a wire rack for 10 minutes. Loosen rolls from edges and center. Invert onto a serving platter. Serve warm with additional ranch dressing.

Nutrition Facts : Calories 255 calories, CarbohydrateContent 20 g, CholesterolContent 44 mg, FatContent 15 g, ProteinContent 10 g, SaturatedFatContent 7 g, SodiumContent 347 mg, SugarContent 2 g

BACON-RANCH CHEESY PULL-APART BREAD RECIPE - PILLSBURY.COM



Bacon-Ranch Cheesy Pull-Apart Bread Recipe - Pillsbury.com image

Transform biscuits into cheesy, bacon-flecked pull-aparts with just five ingredients and 15 minutes prep.

Provided by Holly Lofthouse

Total Time 40 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 5

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
5 tablespoons butter, melted
2 tablespoons ranch dressing and seasoning mix
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped cooked bacon

Steps:

  • Heat oven to 350°F. Spray 9-inch deep-dish pie plate with cooking spray. Set aside.
  • Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits into 8 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in medium bowl.
  • Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.
  • Bake 20 to 25 minutes or until biscuits are golden brown and cooked through. Serve warm.

Nutrition Facts : Calories 420 , CarbohydrateContent 38 g, CholesterolContent 45 mg, FatContent 4 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 7 g, TransFatContent 1/2 g

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