Cheesy Breadsticks

Cheesy Breadsticks are one of the easiest and most satisfying snacks you can make at home. This simple recipe turns a package of refrigerated pizza dough, a little olive oil, and two kinds of shredded cheese into golden, melty breadsticks that disappear fast at family dinners, game nights, or casual get-togethers.

Why make this recipe

Cheesy breadsticks are a crowd-pleaser for a few good reasons: they’re quick to make, require minimal ingredients, and deliver big flavor with little effort. If you’ve ever wanted something to pair with soup, salad, or a plate of pasta without turning on a complicated recipe, these breadsticks are a perfect solution. The combination of mozzarella’s stretch and cheddar’s sharpness creates a satisfying cheese pull and a rich, balanced taste.

This recipe also leans on pantry-friendly seasonings — garlic powder and Italian seasoning — so you don’t need any fancy ingredients. Using refrigerated pizza dough keeps prep time short and gives you a chewy, bread-like base that bakes into a crisp exterior and soft interior. Whether you’re feeding kids after school or looking for an easy appetizer for a dinner party, these cheesy breadsticks check a lot of boxes.

Ingredients :

• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 package refrigerated pizza dough
• 1 tablespoon olive oil
• Salt to taste
• Fresh parsley for garnish (optional)

Ingredient notes and substitutions:

• Cheese: If you want a milder result, use all mozzarella. For extra tang, increase the cheddar. For a dairy-free version, swap the cheeses for your favorite plant-based shredded cheeses and expect slightly different melt behavior.
• Dough: Refrigerated pizza dough is convenient, but you can use homemade pizza dough or a gluten-free refrigerated dough if needed. If you choose a different dough size, watch baking time closely.
• Olive oil: Melted butter can replace olive oil for a richer finish. For a lighter coating, use a neutral oil.
• Seasonings: Fresh minced garlic can be used instead of garlic powder; sprinkle sparingly since fresh garlic can brown faster.
• Salt: Cheeses contain salt already, so add salt lightly at the end after tasting.
• Parsley: Optional, but it adds a fresh look and a mild herbal note.

Directions :

1. Preheat the oven to 400°F (200°C).
2. Roll out the refrigerated pizza dough on a floured surface into a rectangle.
3. Spread olive oil over the dough.
4. Sprinkle garlic powder and Italian seasoning evenly over the surface.
5. Add shredded mozzarella and cheddar cheese evenly over the dough.
6. Cut the dough into strips with a pizza cutter or knife.
7. Bake in the preheated oven for 12-15 minutes or until golden brown.
8. Remove from the oven, sprinkle with salt and garnish with fresh parsley if desired.
9. Serve warm and enjoy!

How to make Cheesy Breadsticks

Below is a step-by-step walkthrough with extra tips so every batch turns out well.

1. Prepare your workspace

• Clear a flat, lightly floured surface to roll the dough. Keep a pizza cutter or a sharp knife handy for even strips. Preheat the oven to 400°F (200°C) so it’s hot and ready when you finish assembling.

2. Shape the dough

• Unwrap the refrigerated pizza dough and press it out with your hands to let it relax for a minute if it’s very tight. Roll it into a rectangle about 10×14 inches, or to a thickness you prefer. A slightly thicker dough gives a chewier interior; thinner dough will be crisper.

3. Oil and season

• Brush the dough evenly with 1 tablespoon of olive oil. The oil helps the seasonings stick and promotes browning. Sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning evenly across the oiled surface. These simple seasonings bring classic, Italian-style flavor without fuss.

4. Add the cheese

• Evenly distribute 1 cup shredded mozzarella and 1 cup shredded cheddar across the dough. Spread the cheeses close to the edges but leave a small margin so the fillings don’t spill out immediately when you bake.

5. Cut into strips

• Use a pizza cutter or sharp knife to slice the dough into strips roughly 1–1.5 inches wide, depending on how thick you want your breadsticks. For a cleaner edge and easier handling, lift each strip slightly and separate it a bit on the baking sheet.

6. Bake

• Place the strips on a lined or lightly greased baking sheet. Bake 12–15 minutes until the edges are golden and the cheese has melted and begun to brown lightly in spots. Ovens vary, so check at the 10-minute mark the first time you try this recipe.

7. Finish and serve

• Once out of the oven, lightly sprinkle salt to taste and garnish with chopped fresh parsley if you like. Serve the breadsticks warm so the cheese is gooey and appetizing.

Timing and equipment tips:

• Use a pizza stone or preheated baking steel for crisper bottoms—place it in the oven during preheat and slide the baking sheet onto it.
• If your oven runs hot, reduce baking time by a couple of minutes and rotate the pan halfway through for even color.
• To crisp up the tops without overbrowning cheese, place the pan on the middle rack rather than too close to the broiler.

Pro Tips for Success Cheesy Breadsticks

• Chill and relax the dough first: If refrigerated dough is too cold and springy, let it sit 10–15 minutes at room temperature. It becomes easier to roll and shapes more predictably.
• Don’t overload with cheese: A generous layer is good, but too much cheese can cause the strips to separate during baking or make the bottom soggy. Two cups total works well for a standard package of dough.
• Even thickness matters: Try to roll the dough uniformly. Thinner edges will brown faster, while thicker centers can stay underdone.
• Use a quick egg wash for extra shine: Whisk an egg with a tablespoon of water and brush it on the dough edges before baking for a glossy, golden finish.
• Work on a preheated baking surface for crisp bottoms: If you prefer extra crispiness, slide the breadsticks onto a preheated pizza stone or baking steel.

Flavor Variations Cheesy Breadsticks

• Garlic-Parmesan: Replace half of the mozzarella with grated Parmesan, sprinkle a little extra garlic powder, and finish with a dusting of Parmesan after baking for a savory, nutty crust.
• Herb and Sun-Dried Tomato: Mix chopped sun-dried tomatoes and a teaspoon of chopped fresh basil into the cheese layer. Top with a pinch of oregano for an aromatic twist.
• Pepperoni-Cheese Sticks: Add very thin slices of turkey pepperoni (or a plant-based alternative) on top of the cheese before cutting into strips. The pepperoni crisps in the oven without overwhelming the dough.
• Spicy Jalapeño-Cheddar: Fold in thinly sliced jalapeños or a few dashes of crushed red pepper flakes with the cheddar for a kick. Serve with a cooling ranch dip.
• Everything Bagel: Brush with olive oil and sprinkle everything bagel seasoning before baking for a savory, crunchy finish that’s great with cream cheese dip.

Serving Suggestions Cheesy Breadsticks

• Classic dip pairings: Marinara sauce is a traditional and beloved match; warm it slightly and serve in a bowl on the side for dipping. Garlic butter or ranch dressing are also popular choices.
• Make it a meal: Serve alongside a bowl of minestrone or a Caesar salad to turn these breadsticks into a simple dinner.
• Party platter: Arrange with sliced cured turkey, olives, cherry tomatoes, and small bowls of pesto or hummus for a casual appetizer spread.
• Kid-friendly lunchbox: Pack a couple of cooled breadsticks with carrot sticks and a fruit cup for an easy, tasty lunch.
• Brunch side: Add to a brunch board with scrambled eggs, roasted tomatoes, and smoked turkey slices.

Storage and Freezing Instructions Cheesy Breadsticks

Short-term storage:

• Room temperature: If planning to serve within a few hours, keep breadsticks covered with a clean kitchen towel to retain warmth and prevent drying.
• Refrigerator: Store cooled breadsticks in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in a toaster oven to restore crispness.

Freezing:

• To freeze, let breadsticks cool completely, then arrange them in a single layer on a baking sheet and flash-freeze for 30–60 minutes. Transfer to a freezer-safe bag or container and store for up to 2 months.
• Reheating from frozen: Place frozen breadsticks on a baking sheet and reheat at 350°F (175°C) for 10–15 minutes, or until warmed through. For crisper results, bake on a preheated baking stone or use a toaster oven.

Reheating tips:

• Avoid microwaving if you want crispiness; microwaves can make the dough soggy. If you must microwave, cover loosely and finish in a hot oven for a minute to refresh the crust.
• Lightly brush with olive oil before reheating to bring back shine and help the edges crisp.

Nutrition Facts (Per Serving)

These values are approximate and will vary based on exact product brands and portion sizes. The recipe yields about 8 breadsticks.

• Calories: 250 kcal
• Protein: 7 g
• Carbohydrates: 26 g
• Fat: 12 g
• Fiber: 1 g
• Sodium: 520 mg

Notes on nutrition:

• Cheese and dough account for most calories and sodium. Choosing reduced-fat cheese or a lower-sodium dough can lower the totals.
• Serving size influences per-serving values. If you cut wider strips, expect higher calories per piece.
• For an accurate tally, input your exact brands and quantities into a nutrition calculator.

FAQ About Cheesy Breadsticks

Can I make these breadsticks ahead of time?

Yes. You can assemble the breadsticks and refrigerate them on a baking sheet covered with plastic wrap up to 12 hours before baking; this is handy for parties. When ready to bake, uncover and place them straight into the preheated oven, but allow an extra minute or two if they’re cold. For longer storage, bake them fully, cool, and then freeze following the freezing instructions above.

What if my cheese leaks out and makes greasy puddles?

A little grease is normal when cheese melts, especially with full-fat cheddar. To minimize excess grease, use a moderate amount of cheese and pat shredded cheese with a paper towel for a moment if it’s very oily. Baking on a parchment-lined sheet helps collect oil for easy cleanup. If the grease is excessive, briefly blot it with a paper towel after baking.

Can I make these gluten-free or dairy-free?

Absolutely. Swap the refrigerated pizza dough for a certified gluten-free dough and use plant-based shredded cheese alternatives to make them dairy-free. Results will vary slightly—gluten-free doughs often have a different texture and plant-based cheeses may not melt identically—but you’ll still get a tasty, cheesy-style breadstick.

How do I stop the bottoms from burning before the tops are golden?

If the bottoms are browning too fast, try baking on the middle rack instead of bottom rack. Use a light-colored baking sheet rather than a dark one, as dark pans absorb more heat. You can also lower the oven temperature by 25°F and add a few extra minutes to the bake time to achieve even color.

What dips go best with cheesy breadsticks?

Classic marinara is the go-to for a reason: the bright acidity of tomatoes cuts through the richness of the cheese. Ranch or garlic-parmesan dipping sauces are also excellent. For something different, try a pesto dip, creamy roasted red pepper sauce, or even a warm, cheesy queso for extra indulgence.

Final Thoughts

These Cheesy Breadsticks are proof that a small list of simple ingredients can deliver maximum comfort. They’re versatile, quick, and perfect for nearly any occasion — from a solo snack to a party appetizer. The recipe is forgiving, so feel free to experiment with cheeses and add-ins until you find your favorite combo. With a little practice, you’ll be turning out golden, cheesy breadsticks that are crisp on the outside and satisfying on the inside.

Conclusion

For another great take and additional tips on making cheesy breadsticks at home, check out Homemade Cheesy Breadsticks – Valerie’s Kitchen.

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