Preheat oven to 400°F.Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let dough rest for 10 minutes.
While dough is resting, stir together chicken and bbq sauce, set aside. On a floured surface roll dough out to 14×12-inch rectangle and cut into 20 squares. Place 1 tablespoon of the chicken mixture on the center of each square and top with 1 teaspoon shredded cheese. Pull corners together to enclose filling; pinch to seal. Place in a greased skillet, pie dish, or square 9×9-inch pan, sealed side down.
In a small bowl mix the parmesan cheese and dry ranch dressing mix together. Brush tops with the butter, sprinkle with parmesan cheese mixture. Bake on lowest oven rack for 25 to 30 minutes until golden brown. Serve with ranch dressing.