1 roll refrigerated pizza dough, (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T. grated Parmesan cheese
1 T. melted butter
Mozzarella cheese, cubed (fresh is awesome! we used 1/2 mozzarella and 1/2 cheddar)
8 slices bacon, cooked and crumbled
1 C. shredded, cooked chicken
3/4 C. mayo
3/4 C. milk
or any other ingredients for your favorite pizza (pepperoni, pineapple, ham, peppers, sausage, onion
Take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with mayo and milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package. If you are making your own, 425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12-inch by 8-inch. You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter sprinkle with the parmesan-ranch mixture.
Place rolls in the oven. The baking time really depends on the type of dough you're using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top. Serve them warm with a side of pizza sauce for dipping. If you're feeling adventurous, you can also use freshly made ranch dressing or, bleu cheese dressing.
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You can add this Chicken-n-Bacon Pizza Rolls recipe to your own private DesktopCookbook.