Description
These Pepperoni Pizza Breadsticks are an easy and quick recipe that turns simple pizza dough into the best cheesy snack for any occasion. Every breadstick is filled with savory pepperoni and gooey mozzarella before baking until golden and delicious. Perfect for a weeknight dinner or game day party or holiday potluck and even weekend meal prep. These homemade breadsticks are fun family dinner ideas and pair beautifully with a healthy fresh salad for a balanced meal.
Ingredients
- 1 pound Refrigerated pizza dough
- 1 cup Shredded low-moisture mozzarella cheese
- 24 slices Pepperoni slices
- 2 tablespoons melted Unsalted butter
- 1/2 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons Grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the one pound of refrigerated pizza dough onto a lightly floured work area and gently stretch it into a rectangle measuring approximately 12 by 16 inches. Keep the dough around one quarter inch thick so the filling will fit comfortably inside.
The dough should become noticeably flatter and wider while keeping a soft and slightly irregular outline. Small differences in thickness are perfectly fine because they help give the finished breadsticks a homemade texture.
- Scatter one cup of shredded mozzarella cheese over one half of the flattened pizza dough while leaving a small uncovered border around the edges. Arrange exactly 24 pepperoni slices over the cheese in a loose pattern with some slices overlapping naturally.
The previously plain dough now has a generous layer of white cheese and deep red pepperoni covering one side. Keep the other half empty because it will fold over the filling and create the stuffed breadsticks.
- Fold the uncovered half of the pizza dough over the pepperoni and mozzarella filling. Gently press the edges together and lightly press across the dough to help the layers hold. Cut the filled rectangle into exactly eight long strips of approximately equal width.
Carefully twist each strip one or two times and transfer all eight breadsticks onto the parchment-lined baking sheet. Leave a little space between them because the dough will expand during baking. The strips should look naturally uneven with small openings that reveal bits of mozzarella and pepperoni.
- Combine two tablespoons of melted butter with half a teaspoon of garlic powder and one teaspoon of Italian seasoning. Brush the mixture over the tops and exposed sides of all eight shaped breadsticks. Sprinkle two tablespoons of grated Parmesan over the coated dough.
The breadsticks should now appear lightly glossy with tiny green herb flecks and irregular patches of grated Parmesan. Some butter will settle into the twisted folds while the seasoning remains visible across the upper surfaces.
- Place the baking sheet in the preheated oven and bake at 400 degrees Fahrenheit for 18 to 22 minutes until the dough has puffed and turned golden brown. The mozzarella should melt inside the twists while small exposed areas of cheese begin to bubble and brown.
Remove the breadsticks when the edges look slightly crisp and the centers are fully cooked. The pepperoni will deepen in color while the garlic butter creates small golden patches across the crust. Let all eight breadsticks rest on the baking sheet for 3 to 5 minutes so the cheese can settle slightly before serving.
- Transfer two warm Pepperoni Pizza Breadsticks onto a white serving plate for one individual portion. Cut one of the breadsticks diagonally through the center to reveal the soft interior and melted mozzarella wrapped around the savory pepperoni.
Arrange the cut halves beside the second whole breadstick with a little natural overlap. The golden crust should remain slightly uneven while stretchy cheese and darker pepperoni pieces show through the exposed filling. Serve warm while the cheese is soft and the outside has a delicious lightly crisp texture.
Notes
Pro Tips:
- Use low-moisture mozzarella instead of fresh mozzarella because excess liquid can make the dough soggy and prevent golden edges.
- Leave a narrow border around the pepperoni filling before folding the dough so the cheese stays mostly enclosed as it melts.
- Arrange the eight breadsticks with uneven but sufficient spacing so hot air can circulate and create lightly crisp golden crusts.
- For the best texture serve these breadsticks shortly after baking while the crust stays lightly crisp and the cheese remains soft.
Storage: Allow leftover Pepperoni Pizza Breadsticks to cool completely before storing them. Place the breadsticks in an airtight container and refrigerate for up to 3 to 4 days. Separate layers with parchment paper if needed so the melted cheese does not cause the pieces to stick together.
For longer storage you can freeze the fully cooled breadsticks for up to two months. Wrap individual portions securely and place them inside a freezer-safe container. This method makes it easy to remove only the number of breadsticks needed for a quick lunch or snack.
To reheat refrigerated breadsticks preheat the oven to 350 degrees Fahrenheit and arrange them on a baking sheet. Heat for approximately 8 to 10 minutes until the centers are warm and the cheese has softened. Frozen breadsticks can be reheated directly from frozen and may require about 15 to 20 minutes depending on their thickness.
An air fryer also works well for reheating smaller portions. Warm the breadsticks at 325 degrees Fahrenheit for approximately 3 to 5 minutes from the refrigerator and check that the centers are thoroughly heated. Avoid overheating because the mozzarella can become dry and the crust may turn too firm.
You can prepare the filled and shaped raw breadsticks several hours before baking. Cover them securely and refrigerate until needed before brushing with garlic herb butter and baking. This is especially convenient for game day gatherings and potluck parties when you want freshly baked appetizers with minimal last-minute work.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian-American