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
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.
Also hopped on the cast iron skillet train (12" is about the same surface area as a 9x13" pan) and added cornmeal to the olive oil as another commenter suggested. Otherwise followed the recipe exactly. Ate it with a friend alongside a green salad and a bottle of wine, and it was SUCH a mood booster for both of us. No complaints.
If it seems like way too much cheese... it's exactly enough cheese. Easy, cheesy, delicious!
This recipe is absolutely incredible. I used Roberta's pizza dough recipe, which I had doubled (originally planning to put in the freezer) and measured out 500 grams for this, but I realized that would be way too thin, so I ended up using it all. I was a bit worried the dough wouldn't cook all the way through - but it cooked up perfectly. I left it on a lower rack for 15 minutes and then moved it to the second highest rack until it was nice and golden and bubbly.
100 out of 10, these bad boys are delicious and have a perfect lil crunch to them. for italian seasoning i just did basil, marjoram, and thyme.
One little quick trip trick that I picked up in culinary school instead of getting pizza dough, which comes with a lot of mess and you have to shape them and you have to put them in the pan and grease the pan. Just get those little baguettes that you put in the oven and a little freezer baguettes and put cheese on those.