Chicken Bacon Ranch Sliders (Print Version)
# Ingredients:
01 -
1 package Hawaiian rolls, 12 count
02 -
1/2 cup ranch dressing
03 -
8 slices Colby Jack cheese
04 -
2 cups shredded chicken
05 -
1/2 pound bacon, cut into 1.27 cm (½ inch) pieces
06 -
1/4 cup butter
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
2 teaspoons dried parsley
10 -
1 tablespoon Parmesan cheese
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and line a small baking sheet with parchment paper.
02 -
Add bacon pieces to a large skillet over medium-low heat. Cook until crispy, then drain and set aside.
03 -
Cut the loaf of Hawaiian rolls in half horizontally, creating a top and bottom half. Place the bottom half cut side up on the prepared baking sheet and the top half cut side up on a piece of parchment paper.
04 -
Spread a layer of ranch dressing on each half of the rolls.
05 -
Place cheese slices on both the top and bottom halves of the rolls. Spread shredded chicken evenly over the bottom half, followed by the cooked bacon pieces.
06 -
Carefully flip the top half of the rolls over the bottom half, creating a large sandwich on the baking sheet.
07 -
In a small pan over medium heat, combine butter, garlic powder, onion powder, and parsley. Cook and stir until the butter is melted and bubbly.
08 -
Spoon the garlic butter evenly over the tops of the sliders and sprinkle with Parmesan cheese.
09 -
Wrap the sliders on the tray with aluminum foil. Bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes until the tops are golden brown and the cheese is melted.
# Notes:
01 -
Store leftover sliders in an airtight container in the refrigerator for 2-3 days. Wrap in foil and reheat in an oven at 175°C (350°F) for about 10 minutes or until warmed through.