Best 5 Ranch Rolls Recipes

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Indulge in the delightful journey of creating three delectable ranch roll recipes that offer a symphony of flavors to tantalize your taste buds. From the classic Ranch Roll that epitomizes simplicity yet bursts with savory ranch flavor, to the tantalizing Everything Ranch Roll adorned with an irresistible blend of herbs, garlic, and cheese, and the mouthwatering Bacon Ranch Roll that takes indulgence to new heights with crispy bacon and a tangy ranch sauce, these recipes promise an extraordinary culinary experience. Embark on a culinary adventure and discover the perfect ranch roll to complement your next gathering or satisfy your cravings.

Let's cook with our recipes!

BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH



Baked Southwestern Egg Rolls With Avocado Ranch image

Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 35m

Yield 24 eggrolls

Number Of Ingredients 19

2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups mexican cheese, shredded
1 (7 ounce) can diced green chilies, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
egg rolls or wonton wrapper
3/8 cup mayonnaise
3/8 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted

Steps:

  • For Egg Rolls:.
  • Preheat oven to 425 degrees Fahrenheit.
  • Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
  • In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
  • Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
  • Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
  • Wet your finger with water and dab a bit on the corner to seal the egg roll.
  • Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
  • Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
  • For Ranch:.
  • Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
  • Use immediately.

BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)



Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce Recipe - (4.5/5) image

Provided by á-25138

Number Of Ingredients 22

EGG ROLLS:
2 chicken breasts, shredded
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package spinach, frozen chopped, thawed and drained
2 cups cheddar cheese, shredded (could use Mexican too)
1 (7 ounce) can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package egg roll or wonton wrappers
AVOCADO RANCH DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted

Steps:

  • For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP



Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip image

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

Provided by Printessa

Categories     Sauces

Time 24m

Yield 6 Eggrolls, 3 serving(s)

Number Of Ingredients 34

1 chicken breast fillet, cooked and chopped up into fine pieces
2 tablespoons butter
1/16 cup green pepper, finely chopped
2 green onions, sliced
1 garlic clove, minced
1/8 cup red onion, chopped
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1/2 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon season salt
1/8 teaspoon garlic salt
1 dash cayenne pepper
1 dash white pepper
3/4 cup monterey jack cheese, shredded
6 (7 inch) flour tortillas
1/4 cup avocado, smashed (about half of an avocado)
2 tablespoons tomatoes, deseeded & finely minced
1 tablespoon red onion, finely minced
1/4 cup ranch dressing
1/4 cup sour cream
1/8 teaspoon season salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1/4 teaspoon garlic oil
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
1/4 cup tomatoes, diced
1/8 cup red onion, chopped
1/2 cup iceberg lettuce

Steps:

  • Heat butter in a medium size skillet over medium-high heat.
  • Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
  • Dice the cooked chicken into small cubes and add it to the pan.
  • Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
  • Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
  • Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
  • Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
  • Preheat 4-6 cups of oil to 375 degrees F.
  • Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
  • Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
  • Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
  • It is also a great make ahead idea for quick snacks.
  • Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4

PARMESAN-RANCH PAN ROLLS



Parmesan-Ranch Pan Rolls image

Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that's popular, too. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 5

2 loaves (1 pound each) frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup butter, melted
1 envelope buttermilk ranch salad dressing mix
1 small onion, finely chopped

Steps:

  • On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 512mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

RANCH ROLLS



Ranch Rolls image

After sampling some homemade crackers from friends a few years ago, I was inspired to add some ranch salad dressing mix to my basic roll recipe. This recipe was the mouthwatering result.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 teaspoon honey
1/2 cup canola oil
1/3 cup sugar
2 eggs
2 envelopes ranch salad dressing mix
2 teaspoons salt
1 teaspoon dill weed
4-1/2 to 5-1/2 cups all-purpose flour
CHEESE TOPPING:
2 tablespoons sesame seeds
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped pecans
1/4 teaspoon dill weed

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add honey; let stand 5 minutes. Add the oil, sugar, 1 egg, salad dressing mix, salt, dill, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Place in greased muffin cups. Beat the remaining egg; brush over dough. Combine topping ingredients; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 318 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 798mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Activate the yeast properly. Before adding the yeast to the dough, make sure it is active. To do this, dissolve the yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes. If the yeast is active, it will foam up. If it doesn't, discard it and start over with fresh yeast.
  • Knead the dough properly. Kneading the dough develops the gluten, which gives the rolls their structure. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place. The dough needs to rise in a warm place in order to double in size. This will take about 1-2 hours.
  • Shape the rolls and let them rise again. Once the dough has risen, shape it into rolls and place them in a greased baking dish. Cover the rolls and let them rise again for 30 minutes.
  • Bake the rolls in a preheated oven. Preheat the oven to the temperature specified in the recipe and bake the rolls for the specified amount of time. The rolls are done when they are golden brown and sound hollow when tapped.
  • Let the rolls cool before serving. Let the rolls cool for a few minutes before serving. This will help prevent them from falling apart.

Conclusion:

Ranch rolls are a delicious and versatile bread that can be enjoyed with a variety of meals. They are perfect for parties, potlucks, or simply as a snack. With a little planning and effort, you can easily make ranch rolls at home. Just follow the tips above and you'll be sure to have success.

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