Cheesy Breadsticks
Published Feb. 27, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Neutral-tasting oil, for greasing
- 1pound store-bought or homemade pizza dough, at room temperature
- 3tablespoons unsalted butter, melted
- 3garlic cloves, finely grated
- 1teaspoon Italian seasoning
- Salt
- 8ounces (2 cups) grated, low-moisture mozzarella
- ⅓ cup finely grated Parmesan
- Marinara sauce or ranch dressing or both, for dipping
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Preparation
- Step 1
Arrange a rack in the bottom third of the oven and heat to 450 degrees. Use your hands to grease the bottom and sides of a 9-by-13-inch metal pan with oil. With your oiled hands, add the pizza dough and stretch the dough out until it reaches the sides of the pan. If the dough retracts, let it rest a few minutes before trying again.
- Step 2
To the melted butter, add the garlic, Italian seasoning and a pinch of salt and stir to combine. Pour the butter on top of the pizza dough, and spread edge to edge. Sprinkle the top with mozzarella and Parmesan, making sure to cover the edges of the dough. (The bits that touch the pan will crisp.)
- Step 3
Bake the pizza on the bottom rack until golden on the top and bottom, 15 to 20 minutes. Run a spatula along the sides of the pizza to help release it from the pan, then slide the bread onto a cutting board. With a knife, pizza wheel or scissors, cut in half lengthwise, then crosswise into roughly 1-inch breadsticks. Serve with marinara sauce or ranch dressing, or both, for dipping.
Private Notes
Comments
I used a well-seasoned iron skillet rubbed with olive oil and sprinkled with cornmeal. Perfection.
If it seems like way too much cheese... it's exactly enough cheese. Easy, cheesy, delicious!
Just made this with my 6 year old. Fun and simple cooking experience for kids who are used to (or not) being in the kitchen. Used regular Mozzarella (from Whole Foods) and cooked in my cast iron skillet! It’s honestly amazing. It was supposed to be for a weekend afternoon snack but it’s enough for three, so we ended up having it for dinner with sauce and a salad. Also, would def do this when entertaining too!
I made the breadsticks with the 9”x13” pan as suggested and it may have just been me, but they came put a little flatter than I expected. I did love the flavors and the amount of cheese was perfect, however, so I do plan to make this again in a cast-iron skillet. Great recipe!
Made this and when my nephew stopped by he gobbled them. Won the Aunty Awards. Winner recipe in my book.
I made this in my LloydPans 10x14 Detroit pizza pan, and used Kenji López-Alt’s dough recipe from his Detroit pizza recipe for the dough (which takes less than 5 minutes of active time using a food processor and a couple of hours for rising). It came out perfectly. I served it with kale pesto and marinara for dipping, and cut fruit and a salad on the side, and my kids said it was the best dinner ever.
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