Preheat oven to 450° F and line 2 large baking sheets with parchment paper. Heat a large nonstick skillet over medium heat. Add pancetta and cook for about 5 minutes or until lightly browned. Remove from skillet using a slotted spoon. Add potatoes to skillet; cook for about 5 minutes on each side or until golden brown, cooking in 2 batches if necessary. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner® Cheese and Blarney Castle Cheeses and half the Reserve Cheddar Cheese. Arrange potatoes over cheese and top with pancetta and garlic. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Sprinkle with remaining Reserve Cheddar Cheese and fresh rosemary.