Chicken-Bacon Stuffed Pizza Rolls

1 roll refrigerated pizza dough* (or make your own)
Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
cheese (I used chedder jack mix)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". 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 or olive oil and sprinkle with the Parmesan-ranch mixture.

Freeze.

Label: Thaw in fridge. Bake at 400 degrees. 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 freshly made ranch dressing for dipping.