I think garlic butter is simple enough but that Roma topping that I also love is somewhat of a mystery to me.
I got some on the side in a clear plastic container to sample and examine but it looks to be very nearly all cheese. The Parmesan is a darkish orange so I'm not sure if it absorbed color from one of the spices or if that is just an attribute of the cheese they use.
does anyone here live close enough to a Marco's to help decipher this topping? They are in 25 states so most of the higher population states should be represented (though there are none in the northeast corridor above Virginia).