This Bacon Chicken Ranch Sandwich Ring is perfect for dinner or as a party appetizer — meaty, cheesy, and packed with flavor.
This post was sponsored by Rhodes Bake-N-Serv. Thanks to the brands that support Dessert Now Dinner Later.
With young kids at the table, dinner can be a challenge. I usually aim to include at least one item each child will eat, but sometimes a dish delights everyone. This Bacon Chicken Ranch Sandwich Ring is one of those rare winners — everyone loved it.
The sandwich ring is almost like a rolled-up pizza — a loaf of bread filled with shredded chicken, bacon, cheese, and ranch seasoning, baked into a fun ring. Ranch fans will appreciate the familiar flavor, and the bacon gives it a savory boost.
Because the filling is nicely seasoned with bacon and ranch mix, extra dressing isn’t necessary, though a side of ranch is always welcome for dipping. I like to offer carrots or other veggies alongside to balance the meal.
The aroma while baking was irresistible — my family was ready to dig in, so I snapped photos quickly. The ring turned out tender, cheesy, and full of savory flavor. It’s a reliable crowd-pleaser.
Hot sandwiches like this work well for parties and game-day gatherings. It’s hearty and satisfying, and easy to serve to a group. No matter the occasion, this Bacon Chicken Ranch Sandwich Ring is worth making — enjoy!
Bacon Chicken Ranch Sandwich Ring
Ingredients
- 1 loaf Rhodes White Bread, thawed and slightly risen
- 2 cups shredded chicken (rotisserie works great)
- ½ cup real bacon bits (about 10 slices cooked and crumbled)
- 8 oz cream cheese, softened
- 2 cups shredded cheese (cheddar/mozzarella blend recommended)
- 1 packet dry ranch salad dressing mix
- ½ cup sliced green onions (about 3 green onions)
Instructions
- Place the Rhodes loaf on a lightly greased baking sheet or pizza pan. Cover with plastic wrap sprayed with cooking spray and let thaw and rise about 5 hours. Tip: Cover and refrigerate overnight for convenience.
- In a large bowl, combine the shredded chicken, bacon bits, softened cream cheese, half (1 cup) of the shredded cheese, dry ranch mix, and green onions until well mixed.
- On a counter sprayed with non-stick spray or on a silicone mat, roll the loaf into an 18×16-inch rectangle. Spread the chicken mixture evenly, leaving a ½-inch border. Sprinkle with the remaining 1 cup of cheese.
- Roll the dough starting from a long side and pinch the seam to seal. Place seam-side down on a greased baking sheet and form into a circle. Pinch the ends together. Optionally place an oven-safe bowl or ramekin in the center to help keep the shape.
- Make cuts around the outside of the ring about 1 inch apart and two-thirds of the way into the ring. Cover with sprayed plastic wrap and let rise 30–45 minutes.
- Remove the wrap and bake at 375°F for 20 minutes. Cover with foil and bake 20 minutes more. Serve warm, with ranch dressing for dipping if desired. Store leftovers in an airtight container in the refrigerator.
Notes
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