Copycat Domino’s Parmesan Bread Bites with Marinara

Why You’ll Love This Recipe

• Pillowy-soft centers with a delicate, golden-brown crust just like the takeout favorite.
• Garlic-butter finish and a generous Parmesan-herb shower for maximum flavor.
• Simple pantry dough or swap in store-bought pizza dough for speed.
• Perfect for parties, game day, and snacky dinners with marinara for dipping.

Grocery List

• Produce: Garlic (4–5 cloves), fresh parsley (optional), fresh basil for marinara (optional)
• Dairy: Unsalted butter, Parmesan cheese (Pecorino Romano optional)
• Pantry: Bread flour (or all-purpose), instant yeast, sugar, fine sea salt, olive oil, Italian seasoning, dried oregano, red pepper flakes, black pepper, parchment paper, canned crushed tomatoes or jarred marinara

Full Ingredients

Dough

• 300 g (2 1/2 cups) bread flour (or all-purpose flour)
• 200 g warm water, 105–110°F (scant 1 cup)
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) sugar
• 1 1/4 tsp (7 g) fine sea salt
• 2 tbsp (30 ml) olive oil

To Bake

• 1 tbsp olive oil, for brushing
• 1 tbsp fine cornmeal (optional), for dusting pan if not using parchment

Garlic-Butter Finish

• 4 tbsp (56 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 3–4 large garlic cloves, very finely minced (about 1 tbsp)
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt, plus 1/8 tsp black pepper
• 1 tbsp finely minced fresh parsley (or 1 tsp dried parsley)

Parmesan-Herb Shower

• 1/2 cup (45 g) very finely grated Parmesan cheese
• 2 tbsp (10 g) finely grated Pecorino Romano (optional, for extra savoriness)
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)

Marinara Dip

• 1 cup (240 g) good jarred marinara, warmed; or:
• 1 cup (240 g) canned crushed tomatoes
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp dried oregano, pinch of sugar, 1/4 tsp salt, black pepper to taste
• 1 tbsp chopped fresh basil (or 1/2 tsp dried), optional

Step-by-Step Instructions

Step 1: Make a soft pizza-dough base

In a large bowl, whisk flour, yeast, sugar, and salt. Add warm water and 2 tbsp olive oil. Mix with a spoon until a shaggy dough forms, then knead on a lightly oiled surface (or in a mixer with dough hook) for 6–8 minutes until smooth, slightly tacky, and elastic. If very sticky, add 1–2 tsp flour; if stiff, add 1–2 tsp water.

Step 2: Let the dough rise until puffy

Lightly oil a clean bowl. Add the dough, turn to coat, and cover tightly. Let rise at warm room temperature until doubled in size, 60–75 minutes. Tip: A clear straight-sided container makes it easy to see when it’s doubled.

Step 3: Preheat and prep the finishes

Set a rack in the middle of the oven and heat to 475°F (246°C) for at least 20 minutes. Line 2 rimmed sheet pans with parchment (or lightly oil and dust with cornmeal). In a small saucepan over low heat, melt the butter with 1 tbsp olive oil. Stir in minced garlic, garlic powder, salt, pepper, and parsley; warm just until fragrant, 1–2 minutes. Keep warm. In a small bowl, combine Parmesan, Pecorino (if using), Italian seasoning, and red pepper flakes.

Step 4: Divide and shape into bite-size nuggets

Turn the risen dough onto a lightly oiled surface. Pat into a rectangle and cut into 3 equal pieces. Roll each piece into a rope 3/4–1 inch thick. Cut into 1-inch nuggets (you’ll get 36–40). Arrange on prepared pans, spacing 1/2 inch apart.

Step 5: Proof briefly, brush, and bake

Let the shaped nuggets rest 10 minutes for a quick puff. Brush the tops lightly with 1 tbsp olive oil. Bake 12–14 minutes, rotating pans halfway, until lightly bronzed with golden spots and springy to the touch. Do not overbake—these should stay soft and pillowy inside.

Step 6: Toss hot bites in garlic-butter and finish

Transfer the hot bites to a large bowl. Immediately drizzle with the warm garlic-butter and toss to coat. Shower with the Parmesan-herb mixture, tossing until every surface is speckled with cheese and herbs.

Step 7: Serve with warm marinara

Warm the marinara in a small saucepan over medium-low heat (for the quick version, simmer the crushed tomatoes with olive oil, garlic, oregano, salt, sugar, and pepper for 6–8 minutes; add basil off heat). Serve the bread bites piled onto a platter with a bowl of marinara for dunking.

Pro Tips

• For a true pizzeria chew, use bread flour; for ultra-tender bites, use all-purpose flour.
• Brush with plain oil before baking and add the garlic-butter after—this prevents garlic from burning at 475°F (246°C).
• Finely grate the Parmesan (Microplane-fine) so it clings to the buttery surfaces like snow.
• Cold proof option: Refrigerate the dough, covered, 12–24 hours for deeper flavor; let warm 45 minutes before shaping.
• Double-pan insurance: If your oven runs hot, place the baking sheet atop a second inverted sheet to keep bottoms from over-browning.

Variations

• Store-Bought Shortcut: Swap the homemade dough for 1 lb (450 g) store-bought pizza dough; proceed from Step 3.
• Cheesy-Stuffed: Wrap each nugget around a 1/2-inch cube of low-moisture mozzarella; pinch to seal before baking.
• Air Fryer: Air fry in a single layer at 370°F (188°C) for 6–8 minutes, shaking once; finish with garlic-butter and Parmesan-herb.

Storage & Make-Ahead

Baked bites are best hot from the oven. Leftovers keep in an airtight container at room temperature for 1 day or refrigerated up to 3 days. Reheat on a parchment-lined sheet at 350°F (177°C) for 6–8 minutes; refresh with a little extra melted butter and Parmesan. Freeze baked bites up to 2 months; reheat from frozen at 375°F (190°C) for 8–10 minutes. Dough can be made 24–48 hours ahead and refrigerated; let warm at room temp 45–60 minutes before shaping. You can also freeze shaped, unbaked nuggets on a tray, then bag; bake from frozen at 450°F (232°C) for 15–17 minutes, then butter and cheese.

Nutrition (per serving)

Approximate for 5 bites plus 2 tbsp marinara: 300 calories; 15 g fat; 29 g carbohydrates; 7 g protein; 2 g fiber; 530 mg sodium.