Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Stir together melted butter, olive oil, minced garlic, 1 tablespoon parsley, 1/4 teaspoon salt, black pepper, and red pepper flakes (if using). Set aside to let the garlic infuse.

On a lightly floured surface, divide the pizza dough into 24 equal pieces. Keep unused pieces covered with a towel so they don’t dry out.

Flatten one piece of dough into a small round. Place a mozzarella cube in the center, then pull the edges up and over the cheese, pinching tightly to seal. Roll gently into a smooth ball. Repeat with remaining dough and cheese.

Arrange the balls seam side down on the prepared sheet in a Christmas tree shape: 1 ball for the trunk, then 5 rows above it (5, 4, 3, 2, 1), leaving a little space between balls to allow for puffing. Use any extra balls to add a star or ornaments along the sides.

Brush the tops lightly with about 1 tablespoon of the garlic butter mixture (avoid heavy soaking before baking). Sprinkle with 2 tablespoons Parmesan and a pinch of salt.

Bake for 15 to 18 minutes, rotating the pan once, until the tops are golden and the bread feels set and puffed. If a few spots brown too fast, tent loosely with foil for the last 3 minutes.

Remove from the oven and immediately brush generously with the remaining garlic butter. Sprinkle with remaining Parmesan and parsley for a fresh finish.

Slide the parchment onto a serving board if desired. Serve warm with a bowl of heated marinara for dipping.