Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Set aside.

In a small bowl, mix together the cream cheese, cheese, jalapenos, and bacon if using.

Unroll the pizza dough and spread it out on the baking sheet. Use a spatula to spread the cream cheese mixture evenly over the pizza dough. Starting with the longer side of the dough, roll it tight with the filling on the inside. 

Use a sharp knife or a bench scraper to divide the dough into 14 to 16 even pieces. Place the pieces (filling up) on the parchment lined baking sheet.

Bake for 15 to 18 minutes or until the cheese is bubbly and the edges are brown. 

If you’re using the garlic butter topping, mix the butter, garlic powder, and salt together in a microwave-safe bowl while the rolls are in the oven. Place it into the microwave for about 30-45 seconds and stir the ingredients together.

Remove the jalapeno popper rolls from the oven and brush the garlic butter mixture over the tops. Serve warm with ranch dressing.

Store any leftovers in the refrigerator for up to 3 days.