Spray a large skillet with cooking spray. Have a small bowl (around 5-6 inches in diameter) ready and place it upside down in the center of the skillet. Spray this bowl with cooking spray too. Take bread rolls out of the bag and place them around the outside of the skillet, forming a ring shape. Spray them with cooking oil, cover with plastic wrap and let the bread rolls rise for about 40 minutes.

In a large bowl, beat together cream cheese, chili powder, salt, pepper. Add sliced olives, cheese and crumbled bacon. Mix and add the whole mixture to a pan to cook until the cheese has melted and everything is well combined. Season with salt and pepper as needed

Preheat oven to 350F.

Remove the foil from the skillet and the bowl from the center and pour the mixture dip into the center. Sprinkle the top of the dip and bread rolls with chili flakes and additional Cheddar cheese.

Bake in the oven for about almost 25 minutes, until the rolls are golden brown and the dip is bubbly.

Remove from the oven carefully and allow to cool the skillet till safe to touch before serving. Add chopped fresh tomatoes and green onions on top and serve!