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Bacon Chicken Ranch Sandwich Ring

Skill: Intermediate Prep Time: 20 Bake Time: 40 Servings: 8-10

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1 loaf Rhodes White Bread, thawed and slightly risen
2 cups shredded chicken (I use rotisserie chicken)
1/2 cup real bacon bits (about 10 slices cooked and crumbled)
8 oz cream cheese, softened
2 cups shredded cheese (I used a cheddar/mozzarella cheese blend)
1 packet dry ranch salad dressing mix
1/2 cup sliced green onions (about 3 green onions)


Place 1 loaf of Rhodes White Bread on a baking sheet/pizza pan that has been lightly greased with cooking spray. Cover with sprayed plastic wrap until thawed and slightly risen; about 5 hours. TIP: If you keep the bread covered with sprayed plastic wrap overnight in the refrigerator, it's ready to go the next day.

Mix the chicken, bacon, softened cream cheese, HALF (1 cup) of the shredded cheese, dry ranch mix, and green onions together in a large bowl until combined. 

On a counter sprayed with non-stick cooking spray or a silicone baking mat, roll the Rhodes loaf into a large 18x16-inch rectangle. Spread the chicken mixture onto dough evenly to within 1/2-inch of the edge. Sprinkle with the remaining cup of cheese.

Roll dough up starting on a long side. Pinch to seal seam. Place seam side down on a sprayed baking sheet/pizza pan to form a circle. Pinch ends together. *Optional: Place an oven safe bowl/ramekin in the center of the ring to help retain the circle in the middle.

Make cuts with scissors all the way around the outside of the ring. The cuts should be 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 wrap and bake at 375 degrees Fahrenheit for 20 minutes. Cover with foil and bake 20 minutes more. Serve with ranch dressing for dipping, if desired. Refrigerate leftovers in an airtight container.