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Garlicky Cheesy Breadsticks

published about 1 hour ago

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Homemade cheese breadsticks are a dippable and shareable appetizer that happen to be delightfully easy to make. The ingredients are simple, and there’s no need for a fancy technique to form or stuff the dough.

It all begins with prepared pizza dough . This can be found in the refrigerated or freezer section in the grocery store. Alternatively, you could ask your favorite local pizza joint to sell you some. Or, of course, if you can use your favorite recipe for homemade pizza dough .

To make cheesy breadsticks, form the dough into two rectangles then brush a quick garlic and herb olive oil on top. Sprinkle cheese over the entire surface (no need to leave a crust!), then bake until golden and bubbly. Once the bread comes out of the oven, immediately cut each slab into breadsticks and serve warm. Don’t forget the dipping sauce!

How to Shape Cheese Breadsticks:

There’s no need to pre-shape the dough into sticks before baking. The breadsticks can be cut with a knife or pizza wheel into one-inch-wide pieces after the cheesy bread comes out of the oven.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What Dipping Sauce Should I Pair with Cheese Breadsticks?

• For pizza vibes, dip breadsticks into a simple marinara or pizza sauce .
• Love garlic? Pair them with a creamy garlic sauce .
• Great salad dressing pairings: ranch or blue cheese dressing .

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Cheese Breadsticks Recipe

The ingredients for these cheese breadsticks are easy to keep on hand, and there’s no need for a fancy technique to form or stuff the dough.

Yield Serves 4 to 8 , Makes 16 breadsticks

Prep time 15 minutes

Cook time 15 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• balanced
• sugar-conscious
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 378
• Fat 17.2 g (26.5%)
• Saturated 6.8 g (34.1%)
• Carbs 41.1 g (13.7%)
• Fiber 2.7 g (10.9%)
• Sugars 2.5 g
• Protein 14.0 g (28.0%)
• Sodium 784.6 mg (32.7%)

Ingredients

• 1 pound

  pizza dough, thawed if frozen

• 2 tablespoons

  olive oil, plus more for the baking sheets

• 2 cloves

  garlic

• 1/2 teaspoon

  dried basil

• 1/2 teaspoon

  dried oregano

• 1/4 teaspoon

  red pepper flakes (optional)

• 1 1/2 cups

  shredded Italian cheese blend (about 6 ounces), divided

• 3/4 cup

  marinara sauce

Instructions

1. Let 1 pound refrigerated pizza dough sit on the counter until room temperature.

2. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.

3. Mince 2 garlic cloves and place in a small bowl. Add 2 tablespoons olive oil, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes, if desired. Stir to combine.

4. Drizzle a small amount of olive oil onto 2 rimmed baking sheets. Divide the dough in half. Place a piece on each baking sheet and gently stretch and press into a thin 8x4-inch rectangle.

5. Spoon or brush the olive oil mixture over the entire surface of both pizza doughs. Sprinkle 3/4 cup of the cheese over the entire surface of each rectangle.

6. Bake until breadsticks are golden-brown, about 15 minutes. Meanwhile, place 3/4 cup marinara sauce in a small saucepan and heat over low heat, stirring occasionally, until warm.

7. Cut each baked dough crosswise into 8 breadsticks (about 1-inch thick). Serve immediately with the marinara sauce for dipping.

Recipe Notes

Storage: Refrigerate leftover breadsticks in an airtight container for up to 1 week or freeze for up to 3 months.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food