Stuffed Cheese Breadsticks
Warm, buttery, and packed with gooey melted cheese, these stuffed breadsticks are perfect as a snack, appetizer, or game-day favorite. Serve them with marinara, garlic butter, or your favorite dipping sauce!
Time Required
Prep Time :15 minutes
Rest/Proof Time :30–60 minutes
Cook Time :12–15 minutes
Total Time :1 hour 15 minutes
Ingredients
Dough (Homemade or Store-Bought Options):
1 lb pizza dough (store-bought or homemade)
(Or make your own dough: 2¼ tsp active dry yeast, 1 cup warm water, 2½ cups flour, 1 tbsp olive oil, 1 tsp salt)
Filling:
1½ cups shredded mozzarella (low-moisture preferred)
Optional: string cheese sticks (1 per breadstick for even stuffing)
½ cup shredded cheddar or provolone (for a flavor mix)
Garlic Butter Topping:
3 tbsp unsalted butter, melted
1 tsp garlic powder
½ tsp Italian seasoning
1 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese
For Serving:
Marinara sauce or ranch dressing
Instructions
Step 1: Prepare the Dough
If using store-bought dough, bring it to room temperature for 30 minutes.
If making homemade dough, mix and knead until soft and smooth. Let rise until doubled (about 1 hour).
Step 2: Roll and Stuff
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Roll out dough into a rectangle, about 9×12 inches.
3. Slice into 8–10 strips, about 1 to 1½ inches wide.
4. Place cheese (shredded or string cheese) in the center of each strip.
5. Fold dough over cheese, pinching edges to seal tightly. Roll gently to shape into sticks.
Step 3: Bake
1. Arrange sealed breadsticks on prepared baking sheet.
2. Brush with half of the melted garlic butter mixture (save the rest for after baking).
3. Bake for 12–15 minutes, or until golden brown and puffed.
Step 4: Finish and Serve
1. Remove from oven and immediately brush with remaining garlic butter.
2. Sprinkle with Parmesan and parsley.
3. Serve hot with warm marinara or dipping sauce.
Notes
Use string cheese for even distribution and less mess.
Make it spicy by adding crushed red pepper flakes inside.
For an extra cheesy top, sprinkle a little mozzarella on top before baking.
Tips
Seal the edges well to prevent cheese from leaking out during baking.
Don’t overload the filling — a moderate amount melts better and won’t break the dough.
Want crispier bottoms? Bake on a pizza stone or preheated sheet pan.
Frequently Asked Questions
Q: Can I use crescent roll dough or puff pastry?
A: Yes! Crescent roll dough works well for a soft, buttery texture. Puff pastry makes them flakier but needs a bit more care to seal.
Q: Can I prep these in advance?
A: Absolutely. You can assemble them and refrigerate for up to 24 hours before baking. Or freeze unbaked breadsticks and bake straight from frozen (add 5 more minutes to the cook time).
Q: What cheeses work best?
A: Mozzarella is best for melt and stretch. You can mix in provolone, cheddar, Monterey Jack, or pepper jack for extra flavor.
Nutritional Information
Calories 210–250
Carbs 22 g
Protein 8 g
Fat 12 g
Saturated Fat 6 g
Cholesterol 30 mg
Sodium 380 mg
Sugar 1 g