
Let dough stand at room temperature for 30 minutes up to 1 hour.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping it into a ball.
In a small bowl, combine butter, parsley, garlic, and salt.
Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove the ramekin and discard the water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
Serve immediately.
Ingredients
Directions
Let dough stand at room temperature for 30 minutes up to 1 hour.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping it into a ball.
In a small bowl, combine butter, parsley, garlic, and salt.
Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove the ramekin and discard the water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
Serve immediately.