Method:

Preheat the oven to 180°C.
Spray a medium to medium-large skillet pan with a non-stick cooking spray. Place a small bowl, face down in the center of the pan and spray the bowl with non-stick cooking spray.
Roll the bread dough into equal sized bread rolls, about the size of a golf ball and place them in the skillet pan against the rim of the skillet. Cover the dough balls with some oiled cling film and allow to double in size.
To a mixing bowl add the cream cheese, half the mozzarella cheese, cheddar, sour cream, pickled sliced jalapeño, bacon bits, fried onion, spring onion, salt and pepper. Mix the ingredients until combined.
Once the rolls have doubled in size, remove the bowl from the center and pour the cheese filling in the center. Add the remaining mozzarella cheese over the cheese filling.
Brush the rolls with the meted herbed butter and place into the oven to bake for 15-20 minutes or until the rolls are golden brown and baked through. The cheese also needs to be golden in colour.
Place the skillet onto a heatproof board and serve.
Dunk the rolls into the cheese dip, best served warm.