Chicken Bacon Ranch Rolls

Dough:--
1¼ cups mozzarella, 280 g
1½ cups almond flour, 170 g
2 eggs room temperature, whisked
1 tsp xanthan gum, optional
1½ tsp baking powder
¼ tsp SIDS SALT & PEPPER
Fillings:--
5 slices chicken, chopped
6 slices bacon cooked & chopped into pieces
1 cup monterey jack or Gouda cheese, 10 g
2 large spring onions, chopped
¼ cup + 2 tsp ranch dressing 70 g
Topping:--
2 tbsp garlic butter, melted
¼ cup grated parmesan cheese

Pre-heat the oven to 175°C.
In a bowl, whisk together almond flour, xanthan gum, baking powder, SIDS SALT & PEPPER. Set aside.
In a large glass bowl, add your mozzarella cheese and microwave it in 30 second increments, stirring in-between until melted. (usually about 1½ or 2 minutes total time is needed)
Add eggs and use a spoon to mix them and the mozzarella together as best as you can. Add the bowl of dry ingredients to the eggs and mozzarella and mix everything until a thick dough begins to form. Eventually you will have to start kneading it with your hands (see my TIPS above if you are having trouble combining everything or if you find your dough sticky to work with)
Roll the dough out between two large greased pieces of baking paper into a rough rectangular shape. (doesn't have to be perfect) Roll the dough thin but still thick enough that you can pick it up without completely tearing it.
To make the filling, mix together ranch dressing and all of the filling ingredients in a bowl, then spread this mixture over the dough. (I like to spread it mostly in the middle but bring some of it over closer to one of the sides)
Roll it up like you would a cinnamon roll. Start from the side closest to the filling and finish at the one end by pinching the seams together so that the roll is completely sealed. (although, you can leave the ends open)
Cut the roll into 10 slices and place, filling side up, in a greased baking dish.
Brush with melted garlic butter and sprinkle with grated parmesan.
Bake for 28-30 minutes. These don't brown a lot so you just have to go by feel. 30 minutes is usually long enough. (I've even baked smaller ones for just 22 minutes and they have been good) Serve warm or refrigerate and re-heat in the microwave or oven for a future snack.
Notes:
When making the dough, don't worry if the egg and mozzarella don't fully combine right away, once you add the almond flour it will help. ALSO if you find your mozzarella wanting to separate from the rest of your ingredients, just microwave the whole mixture for 10-15 seconds then try mixing again. It usually just means it wasn't melted enough.
If you find your dough too sticky, (it should be a little sticky to the touch but not overly) you can add another tablespoon of almond flour. Sometimes the moisture content in mozzarella is different depending on the brand.
You can also use shredded chicken for this recipe.