In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
Preheat the oven to 400 degrees F.
Bake until the rolls are golden brown, about 15 minutes. Serve immediately.