Making these Parmesan Bread Bites takes me back to my old cooking days in the family kitchen. Trust me, they're not fussy at all – just good, honest bread and cheese doing what they do best.
Start with a basic pizza dough. If you're in a rush, the store-bought kind works fine, though I always prefer making my own when time allows. Cut it into little chunks – about the size of a walnut does nicely.
Roll each piece between your palms until it's nice and round. Don't fret if they're not perfect circles; they'll taste just as good.
Now, this next part is important: give them a good roll in grated Parmesan – the real stuff, mind you, not the powdered kind from a can.
Pop them on a baking sheet, not too close together as they'll puff up a bit. Into a hot oven they go – 375°F hits the sweet spot. Watch them like a hawk for about 12-15 minutes. You want them golden brown on top and cooked through, but still soft inside.
A little tip I learned the hard way: let them cool for a few minutes before eating. That cheese gets mighty hot, and nobody needs a burned tongue. They're at their best warm, when the cheese is still a bit gooey and the bread has that nice crusty outside.
Makes a good batch for when the family drops by, and they freeze well too. Just warm them up in the oven when you need them.
Recipe
Parmesan Bread Bites are a delectable appetizer that combines the rich flavors of Italian cuisine with the comfort of warm, freshly baked bread. These bite-sized morsels are perfect for parties, game nights, or as a side dish to complement soups and salads.
Traditionally, bread has been a staple in many cultures, much like the history of gingerbread cookies, which date back to Medieval Europe. This recipe transforms simple pizza dough into golden-brown nuggets of cheesy goodness, seasoned with garlic and herbs, then topped with a generous coating of grated Parmesan cheese. The exterior develops a satisfying crunch while maintaining a soft, pillowy interior that keeps guests reaching for more.
- 1 pound pizza dough
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Preheat the oven to 375°F (190°C). Cut the pizza dough into 1-inch pieces and roll each piece into a ball. Combine melted butter with minced garlic in a bowl. Dip each dough ball into the garlic butter mixture, then roll in combined Parmesan cheese and seasonings. Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between each piece. Brush with olive oil and bake for 15-20 minutes or until golden brown, rotating the pan halfway through. Sprinkle with fresh parsley before serving.
For best results, allow the pizza dough to come to room temperature before working with it, as this makes it easier to handle and shape.
The bread bites can be made ahead and reheated in a 350°F oven for 5 minutes, though they're best served fresh and warm. If the dough becomes sticky during rolling, lightly dust your hands with flour, but avoid using too much as it can make the bread bites tough.
Bite-sized versions of classic dishes often outshine their full-sized counterparts, and these Parmesan bread bites prove that rule. Born from Italian-American pizzeria culture, these savory morsels transform basic pizza dough into addictive, cheese-crusted bites that pack all the flavor of garlic bread into a perfectly portioned nugget.
While their exact origin remains unclear, similar recipes emerged in the 1980s as pizzerias looked for creative ways to use leftover dough. Today, they've become a popular appetizer and side dish, offering a practical alternative to traditional garlic bread, especially for gatherings where finger foods reign supreme.
Conclusion
Parmesan Bread Bites
These little nuggets of joy started in pizzerias, where smart cooks figured out what to do with leftover pizza dough. You know how it goes – waste not, want not.
Now, let me tell you straight – getting these just right takes a bit of know-how, but nothing too fancy. The trick sits right in your oven temperature. Too hot and they'll burn before the middle's done, too cool and you'll end up with sad, pale lumps.
Cut your dough into bite-sized pieces (about the size of a walnut works well), then roll them in good Parmesan – and I mean the real stuff, not that powdered business from a shaker. A sprinkle of garlic powder won't hurt either, if you're so inclined.
Pop them in at 375°F and keep an eye out. You're looking for that golden-brown color that tells you the outside's crispy while the inside stays soft as a cloud. Usually takes about 12-15 minutes, depending on your oven's personality.
Once you get the hang of it, you'll wonder why you ever bought those frozen ones from the store. Simple food, done right – that's all there is to it.