Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it with cooking spray.

Unroll the refrigerated pizza dough on a floured surface into a large rectangle about ¼ inch thick.

In a mixing bowl, combine shredded chicken, Alfredo sauce, chopped bacon, and shredded mozzarella cheese. Season with garlic powder, onion powder, black pepper, and salt to taste.

Cut the dough into approximately twelve 3x3-inch squares with a sharp knife or pizza cutter.

Place a tablespoon of the filling mixture in the center of each dough square.

Fold the corners of each square over the filling to form a pouch, pinching edges to seal.

Arrange the sealed bombs seam-side down on the prepared baking sheet, leaving space between each.

Sprinkle grated Parmesan cheese over the tops of each bomb.

Bake in the preheated oven for 15-20 minutes until golden brown and puffed up.

Let cool for a few minutes before transferring to a serving platter and garnishing with fresh parsley.