1/2cupsalted butter, plus 2 Tbspmelted and divided
2cupfinely shredded Italian blend cheese or mozzarella cheese
1/4cupgrated Parmesan-Romano cheese
Thaw bread dough in refrigerator covered per the package instructions.
When thawed, use a sharp knife or pizza wheel to cut each loaf into 9 equal pieces. Lay side by side on a non-stick surface then press together to form roughly two 10 x 16 inch rectangles.
Brush the entire surface of one rectangle with melted butter. Sprinkle with shredded cheese, 1/2 tsp dry Italian seasoning and a 1/4 tsp garlic salt. Sprinkle with 1/2 of the grated Parmesan cheese. (May adjust salt to taste)
Top with second rectangle of dough. Pinch edges to seal.
Use a pizza cutter or sharp knife to cut from side to side into strips around 3/4 inches thick. Should yield around 15 pieces.
Nest, cut from top to bottom through the middle forming 30 shorter strips. Separate the pieces and twist.
Arrange side by side in a buttered 13 x 9 inch baking pan. Brush the tops with butter, then pour any remaining butter over the twists reserving a small amount for after baking.
Sprinkle top with remaining dry Italian seasoning, garlic salt and grated Parmesan cheese on top. Cover and let rise in warm place for 1 hour.
Preheat the oven to 350°F. Bake the bread twists for 22-25 minutes until golden and cooked through. Check at 22 minutes and lay aluminum foil on top to prevent over browning, if needed.
Brush with reserved melted butter and a sprinkle of grated Parmesan cheese before serving, if desired. Serve immediately.
Cutting the dough into equal pieces makes it easier to press forming the rectangles.