Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Open the can of refrigerated pizza dough and unroll it into a large rectangle on a large cutting board or clean work surface. Using a pizza cutter, or very sharp knife, cut 8 strips of dough (approximately 1½ inches wide x 8½ inches long).
Separate the first dough strip from the rest and, using your fingertips, gently fold it over and roll it into a log shape. Be careful not to work the dough too much, or the bread will become tough. Place the rolled pizza dough onto the prepared baking sheet, seam side down, then repeat with the remaining strips of dough until your baking tray has all 8 crazy bread sticks on it. You will want your rolled dough logs to be spaced about 1-1½ inches apart on the tray so that each breadstick has room to expand when baked and to brown evenly while baking.
Bake for 16-18 minutes or just until the breadsticks are lightly golden.
While your crazy bread is baking, add the melted butter to a bowl with the garlic salt and stir to combine.
Once you have removed your baked breadsticks from the oven, generously brush the melted butter over the entire top surface of all the crazy bread breadsticks. Sprinkle the grated parmesan cheese evenly over the entire surface of the top of the bread.
Make sure that you are using a fresh can of refrigerated pizza crust. I have found that with the older cans, the dough does not rise and bake as well.
This recipe is made with the classic pizza crust option. This has not been tested with the crispy pizza crust from the can. If you choose to use the crispy version of dough, then you will need to note that your bake time and final results will vary.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.