Cheddar Bacon Ranch Rolls
Cheddar Bacon Ranch Rolls are a savory, crowd-pleasing snack or side dish that’s ready in just 30 minutes. Made with flaky crescent dough, tangy ranch-seasoned cream cheese, crispy bacon, and gooey cheddar cheese, these rolls are the perfect treat for any occasion. Plus, they’re easily customizable for a vegetarian option by omitting the bacon.
Table of Contents
Chef’s Tips
- Custom Cream Cheese: If you’re short on time, use flavored cream cheese, like Philadelphia Chive and Onion, to skip adding green onions and ranch seasoning.
- Lighter Option: Substitute low-fat cream cheese and reduced-fat cheddar for a healthier twist.
- Add Dipping Sauce: Serve with a side of fresh vegetables and extra ranch dressing for dipping to make a complete snack.
Ingredients
- 1 package crescent rolls: The base for these flaky and golden rolls.
- 4 oz cream cheese (softened): Creates a creamy and flavorful filling.
- 1 tablespoon ranch seasoning: Adds tangy, herby flavor.
- 1 cup cheddar cheese (shredded): Melty and cheesy goodness in every bite.
- 2–3 slices bacon (chopped): Crispy and smoky; optional for a vegetarian version.
- 2 green onions (sliced): Adds freshness and a mild onion flavor.
Substitutions
- Crescent rolls: Substitute with puff pastry or pizza dough for a different texture.
- Bacon: Replace with plant-based bacon or leave out entirely for a vegetarian option.
- Green onions: Swap with finely chopped chives or omit for a simpler filling.
Instructions
- Preheat the Oven:
Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Set aside. - Make the Filling:
In a medium-sized bowl, beat together softened cream cheese and ranch seasoning until smooth. Mix in shredded cheddar cheese, chopped bacon, and sliced green onions until well combined.
- Prepare the Dough:
Roll out the crescent dough on a cutting board. Press together any perforations to create a seamless sheet. - Assemble the Rolls:
Spread the cream cheese mixture evenly over the crescent dough, leaving about 1 1/2–2 inches of space along the long edges. Roll the dough tightly from one long edge to the other, forming a log. - Cut and Portion:
Using a sharp knife, cut the log into 10 evenly sized pieces, approximately 1 1/2 inches wide. Arrange the rolls cut-side up on the prepared baking sheet.
- Bake:
Bake in the preheated oven for 12 minutes, or until the rolls are golden brown and cooked through. - Serve:
Let the rolls cool slightly before serving. Enjoy warm as a snack, appetizer, or side dish.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F for 5–7 minutes or in the microwave for about 20 seconds.
FAQs
Yes! Prepare the rolls up to the baking step, then refrigerate them on the baking sheet. Bake them fresh when ready to serve.
You can swap cheddar for Monterey Jack, Colby Jack, or even a spicy Pepper Jack for added heat.
Yes, bake the rolls first, let them cool completely, then freeze in a single layer. Reheat in the oven at 350°F until warmed through.
Pair them with soups, salads, or as a side for dishes like grilled chicken or barbecue ribs.
Cheddar Bacon Ranch Rolls are the ultimate savory treat, combining the tangy flavors of ranch, creamy cheese, and crispy bacon in flaky crescent dough. Whether served as a side dish or a quick snack, these rolls are a guaranteed hit at any gathering. Give them a try, and enjoy the deliciousness in every bite!
Cheddar Bacon Ranch Rolls
Ingredients
- 1 pkg crescent rolls
- 4 oz cream cheese softened at room temperature
- 1 tbsp ranch seasoning
- 1 c cheddar cheese shredded
- 2-3 slices bacon chopped
- 2 green onions sliced
Instructions
- Preheat oven to 375F.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl, beat together the cream cheese and ranch seasoning until completely combined.
- Beat in the cheddar cheese, chopped bacon and green onions until well-mixed.
- Roll out the crescent dough on a cutting board and press together the perforation marks.
- Spread the cream cheese mixture over the crescent dough, avoiding about 1 1/2" to 2" along the long edges of the dough.
- Roll the dough long edge to long edge into a firm log.
- Use a sharp knife to cut the dough log in 10 even pieces, about 1 1/2" wide.
- Place the portioned out dough cut-side up on the prepared baking sheet.
- Bake for 12 minutes, or until golden brown.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
