Parmesan Bread Bites
Tags: Appetizer Italian Side Dish
- Homemade pizza dough
- 6 tablespoons unsalted butter, room temperature
- 1 tablespoon minced garlic ( or use 1 teaspoon garlic salt)
- 1/4 + 1/8 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley or use 2 tablespoons minced fresh parsley
- 4 to 6 tablespoons grated parmesan cheese
- marinara sauce for dipping
- Using a pastry brush, grease a large sheet pan with olive oil or use a generous coating of non-stick cooking spray. Set aside.
- Make pizza dough as per instructions . After the first rise, gently punch dough down (trying not to deflate completely) and transfer onto the kitchen counter or work surface.
- Using a sharp knife, cut into approximately 1-inch bite size pieces. Transfer cut dough to the prepared baking sheet, placing them in a single layer and spacing about 1 inch apart. Wrap baking sheet with a clean kitchen towel and place in the warmest part of your kitchen for about 30 minutes.
- In the mean time, make garlic butter and pre heat oven to 400° F.
- Unwrap kitchen towel, brush garlic butter on top of all the dough bites ( we will be using the remaining butter later).
- Bake for approximately 20 minutes, until the tops are golden in color.
- Place pan on a wire rack and immediately brush the tops with remaining garlic butter (microwave the butter for a few seconds to melt again if it has thickened). Sprinkle parmesan cheese on top.
- Serve garlic bites hot with marinara sauce for dipping.
- Add butter and chopped garlic into a microwavable bowl. Microwave until butter is melted. Stir in salt, Italian seasoning and parsley. (If using garlic salt, then stir in along with all other ingredients after melting butter)
- You can use half the recipe (half pizza dough as well) to feed a smaller crowd or just your family.
- Soft dough equals soft garlic bites – We need a dough that is soft to touch but not stick y. We will add 1-2 tablespoons additional water in making the pizza dough recipe. I have included more details there.
- Color, color, color – PALE GOLDEN and not any darker. Letting the garlic knot brown will form a crusty outside (delicious tho) but not the light texture we are aiming for.