Time & Servings
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: ~40 minutes
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Servings: 8–10 rolls
Go to the next page to get the Ingredients
Ingredients
For the Dough:
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2 cups gluten‑free all‑purpose flour (with xanthan gum)
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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¾ cup milk (dairy or non‑dairy)
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4 tablespoons melted butter or olive oil
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1 egg
For the Filling (Savory Style):
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1 ½ cups shredded cooked chicken breast
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8 slices beef bacon (cooked until crispy)
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½ cup ranch dressing
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½ cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup shredded iceberg lettuce
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½ small tomato, thinly sliced
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¼ cup thinly sliced onion
Go to the next page to get the Instructions
Instructions
1. Make the Dough:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, melted butter, and the egg.
Add the wet ingredients to the dry and stir until a soft dough forms.
2. Shape & Layer:
On a floured surface, roll the dough into a large rectangle, about ¼ inch thick.
Spread ranch dressing across the surface.
Layer chicken, beef bacon, both cheeses, lettuce, tomato, and onions evenly.
3. Roll & Cut:
Roll up the dough from the long edge to create a log.
Slice into 8–10 rolls.
Place in a greased baking dish, cut side up (like cinnamon rolls).
4. Bake:
Preheat oven to 350°F (180°C).
Bake for 20–25 minutes, or until golden and cooked through.
5. Serve:
Let cool for 5 minutes. Drizzle with extra ranch if desired and serve warm.
Go to the next page to get the Amount Per Serving
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Calories: ~280 kcal per roll
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Carbohydrates: ~18 g
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Fat: ~15 g
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Protein: ~16 g
