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Chicken Ranch Rolls
Easy to make and sure to be a hit!
Course Appetizer, Lunch
Cuisine American
Keyword chicken ranch rolls, leftover chicken recipes
Prep Time 3 minutes minutes
Cook Time 5 minutes minutes
Servings 12
Calories 242kcal
- 1 12 pack potato rolls or Hawaiian rolls
- 6 slices provolone cheese
- 8 ounces cooked chicken breast shredded
- 4 slices cooked turkey bacon crumbled
- ¼ cup low fat shredded mozzarella
- ¼ cup yogurt ranch Bolthouse Farms
- 2 tablespoons butter melted
- ⅛ teaspoon garlic powder
- Fresh chives for garnish
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or non-stick spray
Start by slicing the rolls as a whole, in half.
Place a provolone layer and then the shredded chicken breast.
Next sprinkle on turkey bacon and shredded mozzarella.
On all the layers, drizzle the yogurt ranch.
Return the top slice of the rolls, slather on melted butter and a dusting of garlic powder.
Bake for 5-8 minutes. Cheese should be melted, and filling should be warmed throughout. Garnish with fresh chives and enjoy.
Calories: 242kcal | Carbohydrates: 17g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 420mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg