Cheddar Bacon Ranch Pull-Apart Rolls
Buttery pull-apart rolls packed with sharp cheddar, smoky bacon, and ranch. A crowd-pleasing appetizer or game-day side.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated biscuit dough buttermilk style; cut into 1-inch pieces
- 6 oz cooked bacon, chopped about 6–8 slices, crisped and crumbled
- 2 cup sharp cheddar, shredded
- 6 tbsp unsalted butter, melted reserve 1 tbsp for brushing
- 1.5 tbsp dry ranch seasoning mix
- 2 tsp garlic, minced
- 0.33 cup green onions, thinly sliced
- 1 tbsp fresh parsley, chopped for finishing
- 0.25 cup grated Parmesan optional, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9-inch round pan or small skillet.
- Cook bacon until crisp, then drain and chop. Set aside.
- Stir 5 tbsp melted butter with ranch seasoning and minced garlic in a large bowl. Reserve 1 tbsp butter for brushing.
- Add biscuit pieces, cheddar, half the bacon, and most green onions to the bowl. Toss to coat evenly.
- Pile mixture into the pan. Scatter remaining bacon and a little extra cheese on top if you like.
- Bake 22–28 minutes, until golden and the center is cooked through.
- Brush hot rolls with reserved butter. Sprinkle with parsley, remaining green onions, and Parmesan.
- Cool 5 minutes, then serve warm and pull apart at the table.
Notes
Variation: Add 1–2 tbsp finely chopped pickled jalapeños for a spicy kick, or swap in half mozzarella for a stretchier pull.
Serve with a side of ranch or warm marinara for dipping. Store leftovers in the fridge up to 3 days; reheat at 300°F for 8–10 minutes.
This recipe is an original creation inspired by classic Cheddar Bacon Ranch Pull-Apart Rolls flavors. All ingredient ratios and instructions are independently developed.