Cook 6 slices of bacon in a skillet over medium heat until crispy, about 8–10 minutes. Drain and crumble into a mixing bowl.

Add 1 cup of finely chopped jalapeños, 8 ounces of softened cream cheese, and 1 cup of sharp cheddar cheese to the bowl. Mix until well combined.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out your bread dough into a rectangle about ¼ inch thick. Cut into 4-inch squares and fill each with the jalapeño mixture, folding the dough over and pinching edges to seal.

Place the rolls on the prepared baking sheet and bake for 20 minutes, or until golden brown.

Let the rolls cool for about 5 minutes before serving with ranch dressing or sour cream.