Preheat oven to 375°. Remove stems from peppers. Cut each pepper into 4 pieces by cutting in half lengthwise and again crosswise. Remove any seeds. Combine dip mix, cream cheese and shredded cheese; warm slightly in microwave. Spoon 1 tsp. mixture into each pepper. Warm half slice of bacon around each. On cutting board, unroll dough; separate into 8 triangles. Cut in half down the long side, making two long, narrow triangles. Place pepper on dough and roll up from the narrow end, ending with the dip facing up. Place on ungreased cookie sheet. Bake 13-16 minutes or until golden brown.