In a mixing bowl, add 1 cup of warm water, sugar, all purpose flour, salt, instant yeast and olive oil.
Knead to make a soft and smooth dough. Apply some oil and let it rest for 2 hours.
The dough would have doubled by now. Punch the dough and knead for 5 minutes.
Divide the dough into 20 equal balls.
Mix melted butter, garlic powder, Italian seasoning and dried parsley in a bowl.
Coat each dough ball in the garlic herb butter and place them in a greased pan or skillet. Let it rise for 10-15 minutes.
Place slices of cheese in between two dough balls. Brush some butter on the top.
Top with shredded cheese as necessary. Bake in a pre-heated oven at 180°C for 20-25 minutes or until golden on top.
Brush with remaining butter and serve as is or with any sauce of your choice.
Notes
If you are using active dry yeast, then mix warm water sugar and yeast in a bowl and let it proof for 25 minutes in a warm surrounding to let it proof.
If your active dry yeast is not bubbly and frothy after 15 minutes, then your yeast is dead. So, repeat whole process again.
Knead dough to a very smooth and soft consistency.
Your dough should be elastic.
The dough will take time to double depending on the climatic conditions.
After coating the dough ball with garlic herb butter, let it rest in the skillet for sometime for it to rise again.
Add as much mozzarella as you want.
To top off the dough before baking, you can also use parmesan instead of mozzarella.