In a small mixing bowl, add the whole milk, mayo, and sour cream. Whisk the ingredients together until the mayo and sour cream has mixed into the milk and no clumps remain.

Add the ranch seasoning mix packet, ketchup, red wine vinegar, hot sauce, worcestershire, paprika, and mustard powder. Continue to whisk or stir the ingredients into the sauce until thoroughly mixed. 

Cover and set in the refrigerator while you make the jalapeno popper breadsticks

Preheat your oven to 450°F and line a baking tray with parchment paper.

If your pizza dough is refrigerated, set on the counter to come up to room temperature.

Preheat a small frying pan over medium heat. Add the bacon or pancetta and cook, stirring occasionally, until they are brown and crisp, about 5-8 minutes. Drain onto a paper towel lined plate and discard any remaining oil.

Dice the roma tomato, discarding any of the seeds or moist parts in the center. Dice the jalapeno, discarding the seeds and white ribs. Shred the cheese and set everything aside.

Melt the butter in a small bowl and add the diced garlic. Stir to combine.

Flour a flat surface and roll the pizza dough out into an oblong shape about ½ inch thick. Place on the prepared baking tray.

Spoon the garlic butter over the top of the pizza dough and then sprinkle the mozzarella cheese over the entire surface.

Sprinkle the diced roma tomato, jalapeno, and cooked bacon or pancetta. Sprinkle the cheddar cheese over the top.

Bake the jalapeno popper breadsticks for 9-10 minutes, until the cheese is melty and the dough is baked through and lightly brown on the bottom. Remove from the oven and let the bread rest for 5 minutes.

Slice the jalapeno bread into individual breadsticks. Serve warm with a big side of BBQ ranch and enjoy!