Bread
Domino's Inspired Garlic Bread Twists
Soft, fluffy bread twists baked until golden brown and brushed with buttery garlic seasoning, then finished with grated Parmesan. They're perfect for dipping in marinara sauce.
Inspired by Domino's
Prep
20 min + rise
Cook
15 min
Serves
8 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 6 ingredients
- • 1 pound pizza dough
- • 3 tablespoons melted butter
- • 2 cloves garlic, minced
- • 1 teaspoon garlic powder
- • 2 tablespoons grated Parmesan cheese
- • 1 teaspoon dried parsley
View ingredient-by-ingredient match
- 1 pound pizza doughMissing
- 3 tablespoons melted butterMissing
- 2 cloves garlic, mincedMissing
- 1 teaspoon garlic powderMissing
- 2 tablespoons grated Parmesan cheeseMissing
- 1 teaspoon dried parsleyMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Use cool, relaxed pizza dough; if it springs back while rolling, cover and rest it for 10 minutes. Twist gently so the layers remain visible, and brush garlic butter on while the crust is hot enough to absorb it.
Planning, storage, and serving
Storage and reheating
Cool and refrigerate airtight for up to 3 days because of the garlic-butter topping. Reheat at 350°F (175°C) for 5-7 minutes; freeze baked, unbuttered twists up to 1 month and finish after reheating.
Make-ahead tips
Shape twists and refrigerate on the covered sheet for several hours. Bring them out while the oven heats, then bake and apply garlic butter immediately before serving.
What to serve with it
- - Warm marinara sauce
- - Pizza or baked pasta
- - A chopped Italian salad
Equipment needed
- - Rolling pin
- - Pizza cutter
- - Sheet pan and pastry brush
Difficulty explained
The medium rating reflects shaping even twists and baking the center through without drying the narrow ends.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Refrigerated pizza dough
Use the same weight of refrigerated store-bought pizza dough.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Over-floured dough slides instead of gripping during twisting; use only enough flour to prevent sticking.
- Uneven strips leave burnt thin ends and raw thick centers; cut and stretch them to similar dimensions.
- Raw garlic can taste harsh if the butter sits cold; warm it gently or use finely minced garlic and brush onto hot twists.
Nutrition Context
- Pizza dough supplies most carbohydrate, while butter and Parmesan add fat, saturated fat, and sodium.
- One twist with marinara and a vegetable-rich meal is a more moderate serving than treating the basket as an individual portion.
FAQ
Why does the pizza dough spring back while shaping?
The gluten is tight. Cover the dough and let it rest 10 minutes, then roll and cut it without forcing it.
How do I keep the twists the same size?
Roll an even rectangle and cut strips with a pizza wheel using a ruler as a guide. Matching sizes finish baking together.
Can I use garlic powder instead of fresh garlic?
Yes. Increase the powder slightly, but fresh garlic gives a rounder aroma. Do not place raw minced garlic on before baking because it may burn.
Can bread twists be prepared ahead?
Shape and refrigerate them covered for several hours, then let them sit briefly while the oven heats. Brush with garlic butter after baking.
How do I refresh leftover garlic bread twists?
Warm at 350 F until soft inside and lightly crisp outside, then brush with reserved garlic butter. Keep marinara separate during storage.
What sides pair best with this dish?
Good pairings include Warm marinara sauce; Pizza or baked pasta; A chopped Italian salad. Choose one or two based on how substantial you want the meal to be.