Prep Oven & Skillet: Preheat oven to 400°F (200°C). Lightly grease a 10-inch or 12-inch cast iron skillet with 1 tablespoon olive oil.

Make Garlic Herb Butter: In a small saucepan over low heat, melt unsalted butter. Add minced garlic, chopped parsley, rosemary, thyme, salt, and red pepper flakes. Cook gently for 1 to 2 minutes until aromatic without browning the garlic. Remove from heat.

Shape Dough Balls: Divide room-temperature dough into 16 to 18 equal pieces (golf-ball sized). Roll each into a smooth round ball.

Dip & Arrange: Dip each dough ball into the garlic herb butter, coating completely, and arrange in a snug circular pattern in the prepared cast iron skillet.

Stuff & Layer Cheeses: Tuck shredded mozzarella and white cheddar deep into the crevices between dough balls. Pour remaining garlic butter over the top and scatter freshly grated Parmigiano-Reggiano across the surface.

Bake: Bake at 400°F (200°C) for 22 to 26 minutes until the rolls are puffed, the crust is deeply golden, and the cheese is vigorously bubbling with toasted spots.

Garnish & Serve Warm: Brush with a touch of extra melted butter, garnish with fresh parsley, and serve immediately in the warm skillet with a bowl of hot marinara sauce for dipping!