1. Lightly grease a 12-inch round baking pan or oven-safe skillet. Place an oven-safe ramekin or small bowl in the center to create the wreath opening and lightly grease the outside of the ramekin.

2. Unroll both cans of refrigerated pizza dough. Working with one at a time, cut each sheet into 12 equal pieces so you have about 24 pieces total. Roll each piece into a smooth ball and set aside.

3. In a medium bowl, whisk together the melted butter, olive oil, minced garlic, chopped parsley, chopped rosemary, kosher salt, black pepper, and crushed red pepper flakes if using. Stir in about 1/4 cup of the marinara sauce to lightly flavor the centers of the rolls.

4. Dip each dough ball into the garlic butter mixture, letting any excess drip off, then arrange the coated balls in a ring around the ramekin, leaving a small amount of space between each for rising. If needed, create a second inner ring to form a full wreath shape.

5. Brush any remaining garlic butter mixture over the tops of the dough balls, making sure the garlic and herbs are evenly distributed. Loosely cover the pan with plastic wrap or a clean kitchen towel and let the wreath rest at room temperature for 20 minutes while the oven preheats.

6. Preheat the oven to 375°F (190°C). Remove the cover and bake the wreath for 20–25 minutes, or until the rolls are puffed and deeply golden brown and the centers are cooked through. If the tops brown too quickly, tent loosely with foil for the last few minutes of baking.

7. Immediately after removing the wreath from the oven, sprinkle the tops generously with the grated Parmesan cheese. Add extra rosemary sprigs around the edges of the pan for a festive look if desired.

8. Carefully remove the ramekin, wipe out any grease if needed, and fill it with the remaining warm marinara sauce. Serve the Pull Apart Garlic Bread Wreath right away so guests can pull off hot rolls and dip them into the sauce.