Preheat the oven to 350 degrees. Spray a sheet pan with non-stick cooking spray (we use a 11x16 pan).

On a cutting board, roll out the pizza dough onto a cutting board. Using a pizza cutter, cut the rectangular dough into 12-16 pieces.

Using your hands, roll the pizza dough into about 1-2 inch-sized balls and line the entire perimeter of the pan with the dough balls. Also, run a line down the center and across to create a barrier for 4 dips (around 40 balls of dough).

Fill each section with about 1 cup of each dip (more if needed).

In a small bowl, mix together the melted butter and garlic powder. Using a small kitchen brush, brush the mixture over the top of the pizza dough balls.

Bake the entire pan for about 25 minutes until the dips are bubbling and the pizza dough balls are cooked and slightly browned.

Remove from the oven and garnish the dips with chopped parsley. Serve warm and enjoy!

This dip is best served immediately, however, you can store leftovers in the fridge in an airtight container for up to 1 day. After 24 hours, the bread dippers become soggy when reheating.