Chicken Bacon Ranch Pull Apart Rolls

Grease a large baking sheet. Arrange roll dough 2 inches apart on prepared sheet. Cover with plastic wrap. Thaw overnight in the refrigerator, or thaw at room temperature for 3 to 5 hours or until nearly doubled.

Preheat oven to 350°F. Generously grease a 10-inch fluted tube pan. In a small bowl stir together the butter, chives, and garlic.

In a medium bowl combine the chicken, half of the cheese, half of the bacon, and ranch dressing until combined.

Cut each roll in half. Using your hands, flatten each piece to about a 3-inch circle. Spoon about 1 tablespoon chicken filling onto center of dough circle. Pull edges of dough up and around filling and pinch to seal. Dip each ball in butter mixture.

Arrange filled dough balls in prepared pan, sprinkling with remaining bacon and cheese as you layer, keeping the cheese within 1/2-inch of the edges as much as possible. Drizzle with any remaining butter mixture.

Bake for 40 to 45 minutes or until golden and an instant-read thermometer inserted in center registers 200°F. Remove and cool in pan on a wire rack for 10 minutes. Loosen rolls from edges and center. Invert onto a serving platter. Serve warm with additional ranch dressing.