Ingredients
Equipment
Method
- Grease a 9×9-inch baking pan with nonstick spray and preheat the oven to 350°F (175°C). Place the thawed bread dough on a lightly floured surface and roll it into a rectangle, about 14×10 inches.
- Spread softened butter evenly over the dough. Sprinkle the garlic across the top, followed by 3/4 cup of mozzarella, 3 tablespoons of parmesan, and the chopped parsley.
- Roll the dough tightly from the long side to form a log. Use a serrated knife to cut into 9 equal slices and arrange them in the prepared baking pan, 3 rolls per row.
- Sprinkle the remaining mozzarella and parmesan on top. Bake for 22–25 minutes, or until golden brown and bubbly.
- Serve warm, optionally brushed with extra melted garlic butter and sprinkled with more parsley.
Notes
Tips:
• Use frozen bread dough for the fluffiest texture or swap with pizza dough for a quicker version.
• For extra garlic flavor, brush with melted garlic butter right after baking.
Storage: Keep leftovers in an airtight container at room temp for 1 day or refrigerate up to 3 days.
Reheat: Wrap in foil and warm at 325°F for 8–10 minutes or air fry at 350°F for 2–3 minutes.
• Use frozen bread dough for the fluffiest texture or swap with pizza dough for a quicker version.
• For extra garlic flavor, brush with melted garlic butter right after baking.
Storage: Keep leftovers in an airtight container at room temp for 1 day or refrigerate up to 3 days.
Reheat: Wrap in foil and warm at 325°F for 8–10 minutes or air fry at 350°F for 2–3 minutes.
