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Preheat the oven to 400˚F
Line a sheet pan with parchment paper.
In a large bowl, mix together the chicken, ½ cup shredded mozzarella, 2 tablespoons Parmesan, black pepper, the chopped bacon, and ½ cup ranch dressing until evenly combined.
Using an ice cream scoop divide the chicken mixture into 4 piles on the prepared baking sheet, shaping it into roughly 3 inch squares.
Place a puff pastry square on top of each pile of chicken, gently pressing the down around the filling to remove any air. Using a fork, press the pastry down all the way around the edges.
Use a pastry brush to generously brush the egg wash over the tops of the puff pastry, then sprinkle with the remaining ½ cup mozzarella and 2 tablespoons Parmesan and sprinkle with ranch seasoning.
Bake until the top of the pastry is golden brown and bubbly and the dough has puffed up, about 15 minutes. Let cool on the baking sheet for 5 minutes, then flip over.
Sprinkle with chopped chives and freshly grated Parmesan cheese.
YUM!