Chicken Bacon Ranch Sliders
Combining Jones chicken sausage patties with cherrywood smoked bacon creates a hearty slider. These versatile sandwiches are perfect for lunch, dinner, or game day appetizers!
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 12 | Hawaiian dinner rolls |
| 3/4 cup | ranch dressing, divided |
| 9 slices | cheddar cheese or colby jack, divided |
| 12 | |
| 6 slices | |
| 1/4 cup | butter, melted |
| 2 teaspoons | dry ranch seasoning |
| 1 tablespoon | finely grated parmesan cheese |
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Directions
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Heat oven to 350°F.
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Prepare chicken sausage patties and bacon according to package directions.
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Using a serrated knife, cut rolls in half lengthwise (without breaking apart). Place bottom half of rolls in 7×10-inch or 9×13-inch baking dish; set tops aside.
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Spread half the ranch dressing on the bottom rolls. Top with half the sliced cheese, followed by chicken sausage patties, bacon and remaining ranch dressing. Carefully top with top buns.
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Combine melted butter, ranch seasoning and parmesan cheese in a small bowl. Brush over tops of rolls, allowing sauce to drip down sides and into bottom. Use entire amount.
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Bake 15-20 minutes or until cheese is bubbly and melted. Remove from oven and cut the sliders, serve and enjoy!
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