Preheat the oven to 400°F (200°C) with a 10-inch cast-iron skillet placed inside to heat.

In a small saucepan over low heat, melt 4 tablespoons of butter with the minced garlic and chopped parsley. Stir until the butter is fully melted and fragrant, then remove from the heat.

Divide the pizza dough into 18 equal pieces and roll each piece into a ball.

Flatten each dough ball into a circle about 3 inches wide.

Place 1 to 2 cheese curds in the center of each dough circle. If the curds are small, use 2 or 3 pieces.

Carefully wrap the dough around the cheese, pinching the edges tightly to completely seal the filling.

Remove the hot skillet from the oven using oven mitts.

Add the remaining tablespoon of butter to the hot skillet and swirl until the bottom is completely coated.

Arrange the stuffed dough balls seam-side down in the skillet, placing them close together.

Brush or pour the garlic herb butter evenly over the dough balls.

Sprinkle the shredded Parmesan cheese generously over the top.

Return the skillet to the oven and bake for 15 to 17 minutes, or until the bread is golden brown and the Parmesan is lightly crisp.

Remove from the oven and allow the bread bites to cool for 5 minutes.

Serve warm with marinara or pizza sauce for dipping.