Soften the butter and finely grate the garlic before mixing with parsley. Spread the mixture across all eight cut roll faces rather than concentrating it on a few. Keep the first baking stage before adding cheese: the method gives the bread and spread their own time before the shorter melting finish.
Prepare the thin mozzarella strips and olive halves while the rolls are ready for that second stage. Leave a small eye gap and stop the bake when the cheese just melts so the bandage lines remain clearer. Rest briefly before serving, then cut or move the pieces on a board and plate rather than using a knife against the baking tray.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
