Chicken Bacon Ranch Pull Apart Rolls

Ingredients

• 1 15 oz pack 12-count potato rolls ((i.e. Martin's))
• 1 pound thinly sliced deli chicken ((Or 3 cups chopped cooked chicken))
• 8-10 slices bacon (cooked and crumbled)
• 12 slices colby jack cheese
• 1/3 cup prepared Ranch salad dressing
• 1/2 cup butter
• 1 Tablespoon chopped fresh chives
• 1 teaspoon garlic salt (or garlic powder)
• 1/2 teaspoon onion powder
• 2 Tablespoon grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Cook bacon until crisp then crumble and set aside.

2. 2

   Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.

3. 3

   In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.

4. 4

   Brush the bottoms of the rolls with about 1/3 of the seasoned butter.

5. 5

   Layer 1/2 of the cheese slices on the bottom of the rolls then arrange the chicken and bacon over the cheese. Tear cheese slices if needed, to fit.

6. 6

   Drizzle with Ranch dressing. Top the chicken with the final layer of cheese. Brush liberally with butter mixture. Place the top half of rolls over the cheese.

7. 7

   Brush the remaining seasoned garlic butter on top and sides of slider rolls. Sprinkle with grated Parmesan cheese.

8. 8

   Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 5-10 minutes or until the tops are lightly golden brown.

9. 9

   Use a sharp knife to cut chicken bacon ranch sliders apart and serve immediately with additional Ranch dressing, if desired.