Turn the dough out onto a lightly floured surface. Sprinkle flour overtop of the ball of dough. Cut in-half. Half each half. And the half each half again – so you’ll end up with 8 pieces of dough.
Lightly flour the work surface again. Working with one piece at a time, roll out the dough into a circle so it’s nice and flat (about 5-inches in diameter) - like you're making a mini pizza. You may find it easier to gently hand-pull the dough combined with using the rolling pin. (If you’re hand-pulling the dough, be careful not to tear any holes in the dough). If the dough is sticky, sprinkle with flour as you work.
Place a cube of cheese in the center of the dough and pull up the sides over the cheese and pinch to seal. Try to remove as much air from inside the pouch as possible and try to seal the seams as tightly as possible. Place them seam side down on a lined or non stick baking sheet. Then continue to roll and fill the rest of the pieces of dough in the same manner.
Once all of the cheese bombs are completed, place the baking sheet on the center rack of the oven and bake for 8-10 minutes, until the outside is lightly golden brown.
As the cheese bombs are baking, make the garlic butter. Combine the butter, garlic, and salt in a small saucepan over medium heat. Once the butter has melted, add the parsley, stir to combine, and remove from heat and allow to cool slightly.
Pour the garlic butter into a large bowl and add the garlic cheese bombs. Toss to coat. Serve warm and enjoy!
Recipe by at https://hapanom.com/cheese-stuffed-garlic-knots/