Place the frozen bread dough on a large sheet of Glad® Press ‘n Seal® wrap. Lay another sheet over the top. Then press the two pieces of Glad® Press ‘n Seal® together to create an airtight envelope. Allow the dough to thaw and rise at room temperature for 2-3 hours.
Once the dough has at least doubled in size, chop the prosciutto and red pepper into small pieces. In a small bowl mix the cream cheese, Hidden Valley® Ranch® Dip Mix, and chopped red peppers.
Flour a work surface. Take the dough out on the envelope and roll it out into a large 12 X 17 inch rectangle. Spread the cream cheese mixture over the top, leaving a 1-inch strip of dough bare along one long edge. Sprinkle the chopped prosciutto and shredded cheese over the top.
Starting on the cream cheese covered long edge, roll the dough towards the bare end. Mark the roll with a knife to create 12 equal sections. Then use a serrated knife to cut the roll into 12 small rolls.
Spray a 9 X 13 inch baking dish with non-stick cooking spray. Place the rolls in the dish, tucking the bare dough ends under the rolls to help stop filling leakage.
Preheat the oven to 350 degrees F. Let the rolls rise while the oven is preheating. Warm the jalapeno jelly in the microwave, then whisk in the heavy cream. Brush the mixture over the tops and sides of the rolls. If skipping the spicy jelly, just brush the rolls with cream.
Bake for 25-30 minutes until puffy in the center and golden brown. Serve warm.
NOTES: Both the prosciutto and jalapeno jelly are optional. Leave the prosciutto out for a vegetarian version. The jalapeno jelly adds extra spice. You can omit it for delicate palates.