1. Preheat oven to three hundred fifty Fahrenheit. Line a baking sheet with foil and lightly coat with cooking spray.

2. Use a serrated knife to slice the entire package of rolls horizontally, keeping the top and bottom halves intact. Place the bottom half on the prepared baking sheet.

3. Sprinkle half of the shredded Monterey Jack cheese evenly over the bottom layer of rolls.

4. In a large bowl, combine the shredded chicken, hot sauce, ranch dressing, and the initial one tablespoon of dry ranch seasoning. Mix thoroughly.

5. Spread the chicken mixture evenly over the cheese-covered roll base. Top with the remaining shredded cheese and place the top half of the rolls back on.

6. Brush the tops and sides of the assembled rolls with melted butter, sprinkle with the remaining ranch seasoning, and bake for ten to twelve minutes until the cheese is bubbly and the tops are golden-brown.