Ready-made pizza dough is topped with garlic butter, mozzarella and Parmesan, then baked as a sheet and sliced into breadsticks. This version makes about 12 pieces and works as a pasta side or a warm appetizer.
Recipe Details
- Yield: about 12 breadsticks
- Oven: 375°F (190°C)
- Bake: about 15–20 minutes, or until the dough is cooked through
Ingredients
- 1 pound ready-to-use pizza dough or prepared homemade pizza dough
- 1/2 cup unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
- A little flour, for rolling
How to Make Cheesy Garlic Breadsticks
Prepare the oven and dough
Heat the oven to 375°F (190°C). Line a baking sheet with suitable parchment or a silicone baking mat. Prepare the pizza dough according to its package or recipe directions so it is ready to shape.
Roll the dough
On a lightly floured surface, roll the dough into a rectangle about 1/2 inch thick. Transfer it to the baking sheet.
Mix the garlic butter
Stir the melted butter, minced garlic, Italian seasoning, garlic powder and salt together. Brush evenly over the dough.
Add the cheeses and bake
Scatter the mozzarella and Parmesan over the top. Bake for about 15–20 minutes, until the cheese bubbles and the dough is golden and cooked through. Check the underside and center rather than relying only on melted cheese; thicker dough may need longer.
Slice and garnish
Let it stand briefly, then cut into about 12 breadsticks with a pizza cutter or sharp knife. Add the optional parsley and serve warm.
Tips and Common Mistakes
- If chilled dough keeps springing back, let it relax briefly according to its package directions before rolling.
- Aim for an even dough thickness so the center and edges cook at a similar rate.
- Drain very wet cheese or use a low-moisture shredded mozzarella to limit a soggy topping.
- Do not cut through dough that is still raw in the middle; extend baking if necessary.
Storage and Make-Ahead Tips
Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat on a baking sheet until hot throughout, to 165°F (74°C); the oven helps restore a firmer base than a microwave.
Frequently Asked Questions
Do I need to make the pizza dough from scratch?
No. Use 1 pound of ready-to-use pizza dough, or the same weight of prepared homemade dough.
Should I cut the breadsticks before baking?
This method bakes the topped dough as one rectangle, then cuts it after a short rest.
Why is the cheese browned but the dough soft inside?
The dough may be too thick or uneven. Check that the center is cooked and allow extra oven time if needed.