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Preheat the oven to 400ºF. Spray a 9-inch deep-dish pie dish with nonstick cooking spray.
Lightly flour your counter and roll out the dough into a 12x8-inch rectangle. Use a pizza wheel to cup the the dough into 24 squares 2-inch squares.
In a bowl, combine the chicken and bacon. Divide the mixture evenly between the 24 squares. Place a cube of the cheese on top of each square.
Carefully lift up each square of dough and wrap it around the toppings. Pinch the bottoms to make sure each ball is sealed shut, then place, seam side down, in the prepared pie dish.
Once all of the dough balls have been placed in the pie dish, brush the melted butter evenly over the tops of the balls.
Combine 1 teaspoon of the ranch dressing powder with the Parmesan cheese in a small bowl. Sprinkle the mixture evenly over the top of the rolls.
Bake in the preheated oven until they are golden brown on top, about 15 minutes. Start checking them every couple minutes after the 10 minute mark.
While the pizza rolls are baking, make the dipping sauce. In a bowl, combine the mayonnaise, the milk, and the remaining ranch dressing mix. Refrigerate until needed.
Serve the pizza rolls with the ranch dipping sauce.