Cheesy Breadsticks (Made With Pizza Dough)

reaching for cheesy breadsticks on a baking sheet.

5 from 1 vote

Cheesy Breadsticks (Made With Pizza Dough)

Made with just 5 ingredients, these cheesy breadsticks are an irresistible appetizer or side dish that's always the first to disappear! Start with pre-made or homemade pizza dough brushed with garlic herb butter, then load it up with mozzarella cheese. Bake until crispy and the cheese is extra melty.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer

Cuisine: American

Servings: breadsticks

Calories: 61kcal

Author: Christina

Ingredients

1 (12 ounce) pizza dough
4 Tablespoons unsalted butter melted
1 teaspoons garlic powder
2 teaspoons Italian seasoning
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 425ºF. On a lightly floured surface or on a piece of parchment paper or a silicone baking mat, roll the dough out into a 9x13-inch rectangle. If you're using homemade/pre-made, the dough will want to be round, so do your best to shape it.
Combine the butter, garlic powder, and Italian seasoning together in a small bowl. Brush over the dough, reserving a small amount to brush after the breadsticks come out of the oven. Cover evenly with shredded cheese.
Bake for 10-12 minutes or until the edges are golden brown. If desired, like pictured, turn the oven to broil for the last minute to brown the top. Brush the crust with reserved butter mixture.
Slice vertically in half and into strips (about 16-18 total breadsticks). Serve plain or with marinara sauce. Cover and store leftovers and store in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: Depending on the pizza dough used, you can make it ahead of time and freeze it. Thaw overnight in the refrigerator and allow to rest at room temperature for 30 minutes before using.
Pizza Dough: You can use homemade, store-bought (fresh made) pizza dough, or even packaged Pillsbury Crust. I've used each and they all are fantastic!
Cheese: Use any type of cheese that you prefer. Mozzarella is usually what I use and sometimes toss in shredded provolone.

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