Bacon Ranch Chicken Roll || Low Carb, THM, Keto, Gluten Free

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Bacon & Ranch Chicken Roll || Low Carb, Keto, THM and Gluten Free

Bacon & Ranch Chicken Roll

If you’re looking for a special dinner recipe that is both delicious and filling then this Bacon and Ranch Chicken Roll has you covered.  A tasty pastry wrapped around moist shredded chicken, crispy bacon, and cheese baked to perfection. The large roll can be cut into 10 slices and will serve up to 5 people.

This recipe is one of our new favorites and I have my eight your old son to thank for it. If you’ve been around on the blog much you may have heard me mention my little chef in training. He is such a sweet boy and great helper. He loves to help in the kitchen and he is quick to share his praises at the dinner table when he enjoys the meal. But be warned because after years of watching Food Network and recipe trails with mom he can dish out critiques when he deems them necessary. I will admit to having made some dishes that have fallen prey to such critiques.Bacon & Ranch Chicken Roll || Low Carb, Keto, THM and Gluten Free

Momma Needs Help!

One day, while I was working on a list of potential recipes for the blog, my little guy came in and ask if he could help me with ideas and I was thrilled. I love spending time with him and to be honest, his coming in was a welcome distraction from my recipe block.

I was in a brain fog and honestly at a loss about what to write about next. It’s always great to have fresh ideas and perspective on things. Yes, even if that perspective comes from a third grader. This recipe is proof that great minds start young!

As we started talking and bouncing ideas around you can just imagine some of the silliness that emerged and he was full of giggles each time he tossed out some outlandish recipes. Typical for a little boy of course and I wasn’t sure that we would get any real work done but the time spent with him is always priceless. It was getting near dinner time and he mentioned that he wanted me to make him some pinwheels that evening and instead of the sausage and cream cheese this time he wanted me to fill them with bacon, chicken, and ranch.

It was getting near dinner time as he mentioned that he wanted me to make him some pinwheels that evening. But he said he wanted me to fill them with bacon, chicken, and ranch. What? Wow, all the silliness of the past hour had ended with this stroke of genius. I love this kid!!

Bacon & Ranch Chicken Roll || Low Carb, Keto, THM and Gluten Free

Change of Plans Mom!

After some pressure from the little man and thanks to the power of weekly food prep, I was able to use some cooked chicken breasts that I had in the fridge and the bacon that I had picked up on sale for 1.89 per lb. So I did what any loving mom would do, I sacrificed my menu plan for that night and put together this delicious Bacon & Ranch Chicken Roll on the fly.

Of course, eating this heavenly stuffed roll, instead of the cold wraps, on the menu, was nothing close to a sacrifice. It was out of this world good. It was so fun to work with my little guy’s idea and see his excitement as I showed him the finished product. He and my husband both raved about it and voted it a new favorite. So with his request of the three main ingredients and the dough from his beloved pinwheels, this recipe came to life and found a spot here on the blog.  He and I hope you all enjoy it as much as we do!


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Bacon Ranch Chicken Roll || Low Carb, THM, Keto, Gluten Free
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    For the Filling
  • 16 oz cooked chicken, shredded
  • 10 oz crispy bacon, crumbled
  • 1/2 cup of Duke's Mayo
  • 1/2 cup Daisy Sour Cream
  • 1/2 cup cheddar cheese, shredded
  • 2 Tbsp dried parsley
  • 1 tsp tsp dried dill
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • For the Pastry
  • 1 batch of my Cheese Dough


  1. Add all of your filling ingredients into a large mixing bowl and stir until they are well combined. Taste the mixture and adjust any seasonings to your liking.
  2. Set the filling aside and make the pastry for the roll.
  3. To make the pastry follow the directions provided on the link by clicking on the Cheese Dough.
  4. Once you have your cheese dough made spray a piece of wax paper and lay your dough in the center.
  5. With a rolling pin roll the dough out into a large retangle shape. The larger the better, but do not roll it out so thin that your dough will tear as your roll it around the filling. I try to aim for a 12x18 or 9x13 rectangle, but it doesn't have to be perfect.
  6. After rolling out the dough add your filling evening across the top of the dough.
  7. Turn the wax paper around so that the widest part of the dough in in from of you and begin rolling the dough up over the filling until you have reached the end.
  8. Gently turn the roll over and pinch the seem closed so that the filling will not come out during baking.
  9. Spray a baking sheet and transfer our roll onto it.
  10. a sharp knife carefully slice small slits into the dough. I make my slits spaced out enough that there will be ten section. Do not cut real deep. Just slightly.This step is optional but it makes it much easier to cut when serving.
  11. Place in a preheated oven at 375 and bake for 25-30 minutes. The pastry will be golden brown.
  12. Let rest 10 minutes before cutting.




  1. Brenda floyd says:
    If you only put the filling across the top, then roll it, how does the filling come out even if you don't pinch the seam shut?
    • Keri Bucci says:
      Sometimes when the dough bakes it expands and the seem will come one, but if you don't want to pinch the seem that's fine. :)
  2. Rose Ann Olson says:
    The recipe calls for almond flour. Then the person making the video interchangeably says, "almond flour" then "almond meal"... She adds a comment about don't get the two confused but I don't know the difference and I'm confused since she also mentions that the almond meal has no carbs but the almond flour has carbs... I could have that information mixed up but it's only because I'm confused. Would love to know the difference if you can help!?! THANKS!
    • Keri Bucci says:
      Hi Rose, almond meal, and almond flour are interchangeable. The "flour" will just have a finer texture. As for as the video, if you are talking about the "cheese dough video" I believe I was talking about blanched and unblanched when I said don't get them mixed up. Unblanched Almond meal/flour is much coarser and still has the almond skins which makes the texture grainer and not as bread like as the blanched. I hope this helps.
  3. Brenda Jean Craig says:
    how I wish you would make a video of this how to roll it...Lord help me I cannot undestand...I know how to roll a cinnamon roll but I don't think you are saying that...perhaps I need to make it to see how to do it...does it reheat well?
    • Anthony Bucci says:
      Hi Brenda, like a cinnamon roll, that's exactly how you roll it. I'll try to make a video soon. I haven't reheated it yet as it always goes fast. My other recipes using that dough reheat well.
        • Keri Bucci says:
          I know it appears to be stromboli like but you just can't see the dough rolls inside the filling because it is all white lol. It really is a simple roll method. Just over and over and then pinch the seam tight and place it on a baking sheet seam down. I will try to get a video done for my YouTube Channel this weekend and I will add it here too.

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