Preheat your oven to 375 degrees Fahrenheit. While the oven is warming up, grease a Bundt pan or a standard loaf pan thoroughly with butter or non-stick spray. Take your dough and cut it into small, bite-sized pieces, roughly one inch in size, using a knife or kitchen shears.
In a large mixing bowl, combine the melted butter, minced garlic, dried oregano, and red pepper flakes. Whisk them together until the garlic and herbs are evenly distributed throughout the butter.
Place the dough pieces into the bowl with the butter mixture. Toss them gently with a spatula or your hands until every piece is well-coated. Once the dough is ready, fold in the shredded mozzarella cheese, ensuring the cheese is scattered among the dough pieces rather than clumping in one spot.
Transfer the coated dough and cheese mixture into your prepared pan. Spread the pieces out evenly so that the bread rises uniformly during the baking process. If you have any leftover butter or cheese in the bowl, drizzle it over the top for extra flavor and a beautiful golden crust.
Place the pan in the center of the oven and bake for 22 to 25 minutes. The bread should be puffed up and the top should be a deep golden brown with the cheese bubbling around the edges. Remove it from the oven and let it sit in the pan for about 5 minutes before carefully inverting it onto a serving plate.
While the bread is still hot, sprinkle the grated parmesan cheese and fresh parsley over the top. The residual heat will help the parmesan stick to the surface. Serve the bread immediately while it is warm and stretchy, accompanied by a small bowl of heated marinara sauce for dipping.
