Italian Cheese Breadsticks

Italian Cheese Breadsticks are a delightful and easy-to-make appetizer or side dish that pairs perfectly with pasta, soup, or salad. These breadsticks are made from refrigerated pizza dough, topped with a blend of mozzarella and Parmesan cheese, and seasoned with garlic powder and Italian herbs. The result is a golden, cheesy treat that’s crispy on the outside and soft on the inside. Let’s take a look at the ingredients you’ll need to create these delicious breadsticks.

INGREDIENTS

• Pizza Dough: 1 can (13.8 oz) refrigerated, serving as the base for the breadsticks.
• Mozzarella Cheese: 1 cup, shredded, adding a gooey and melty cheese layer.
• Parmesan Cheese: 1/2 cup, grated, providing a rich and salty flavor.
• Garlic Powder: 1 teaspoon, enhancing the savory taste with a subtle garlic note.
• Dried Italian Herbs: 1 teaspoon (such as basil, oregano, thyme), adding a blend of classic Italian flavors.
• Olive Oil: 1 tablespoon, used to brush the dough for added flavor and crispiness.
• Salt: To taste, balancing the flavors.
• For the Garlic Butter (optional):
  • Unsalted Butter: 2 tablespoons, melted, for a buttery finish.
  • Garlic Powder: 1/2 teaspoon, to infuse the butter with garlic flavor.
  • Fresh Parsley: 1 tablespoon, chopped, adding a fresh and vibrant touch.

INSTRUCTIONS

Step 1:

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle, approximately 1/4 inch thick. Carefully transfer the rolled-out dough onto a baking sheet lined with parchment paper.

Step 2:

Brush the surface of the dough evenly with olive oil. This helps create a crispy crust and adds flavor. Evenly sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the dough. Then, sprinkle the garlic powder, dried Italian herbs, and a pinch of salt over the cheese layer.

Step 3:

Using a sharp knife or a pizza cutter, cut the dough into strips. You can make them as thick or thin as you like, depending on your preference. Separate the strips slightly to ensure even baking.

Step 4:

Bake the breadsticks in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and melted. Keep an eye on them to prevent over-browning.

Step 5:

While the breadsticks are baking, prepare the optional garlic butter. In a small bowl, mix the melted unsalted butter with garlic powder and chopped fresh parsley.

Step 6:

Once the breadsticks are done baking, remove them from the oven and immediately brush them with the prepared garlic butter for an extra burst of flavor. Serve the breadsticks warm, straight from the oven, and enjoy!

Serving and Storage Tips

Italian Cheese Breadsticks are best served warm, straight from the oven. They make an excellent accompaniment to pasta dishes, soups, or salads. For an extra touch, serve them with a side of marinara sauce or garlic butter for dipping. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through and crispy.

Helpful Notes

Feel free to customize these breadsticks to suit your taste preferences. You can use different types of cheese, such as cheddar or provolone, for a unique flavor. Adding a sprinkle of red pepper flakes can give the breadsticks a spicy kick. For a more indulgent version, try adding a layer of pepperoni slices before baking. If you’re looking for a healthier option, opt for whole wheat pizza dough and reduce the amount of cheese used.

Tips from well-known chefs

Chef Giada De Laurentiis suggests using freshly grated cheese for the best melt and flavor, as pre-grated cheese often contains additives that can affect the texture.

Chef Mario Batali recommends adding a drizzle of high-quality olive oil over the breadsticks before serving for an extra layer of richness.

Chef Lidia Bastianich advises using a pizza stone if you have one, as it helps achieve a perfectly crispy crust by distributing heat evenly.