Easy Cheesy Garlic Breadsticks (Ready in 20 Minutes!)

Ingredients

Pizza dough: Use 1 tube (13.8 ounces) refrigerated pizza dough for a quick, convenient base.

Butter: Melt 2 tablespoons unsalted butter to brush over the dough.

Garlic: Finely mince 2 garlic cloves for that classic garlic bread flavor.

Italian seasoning: Measure ½ teaspoon to season the garlic butter.

Mozzarella: Use 1½ cups shredded mozzarella for a thick, stretchy cheese topping.

Parmesan: Add ¼ cup grated Parmesan for extra savory flavor.

Parsley: Have 1 tablespoon chopped fresh parsley ready for an optional finishing touch.

Dipping sauce: Warm marinara sauce is optional but delicious alongside the breadsticks.

Instructions

Preheat the oven: Set your oven to 425°F (220°C). Let it heat fully before baking.

Prepare the pan: Line a large baking sheet with parchment paper rated for this temperature.

Unroll the dough: Place the refrigerated pizza dough directly onto the prepared baking sheet.

Shape the base: Gently stretch the dough into a rectangle approximately 10 × 14 inches.

Keep it even: Aim for an even thickness so the center and edges finish baking together.

Mix the butter: Combine the melted butter, minced garlic, and Italian seasoning in a small bowl.

Brush the dough: Spread the garlic butter evenly over the surface, reaching nearly to the edges.

Add mozzarella: Sprinkle the shredded mozzarella evenly over the buttered dough.

Finish with Parmesan: Scatter the Parmesan over the mozzarella for a flavorful golden topping.

Bake: Bake for 10–14 minutes, until the cheese bubbles, the edges turn golden, and the dough is cooked through.

Rest briefly: Remove the pan from the oven and let the bread rest for 2 minutes before slicing.

Slice and serve: Cut into long strips using a pizza cutter. Add optional parsley and serve warm with marinara.

Variation

Extra cheesy: Add ½ cup shredded provolone or Monterey Jack alongside the mozzarella.

Spicy garlic: Stir ¼ teaspoon crushed red pepper flakes into the garlic butter.

Garlic powder: Replace the fresh garlic with ½ teaspoon garlic powder when you need a pantry-friendly option.

Fresh herbs: Sprinkle chopped basil or chives over the breadsticks after baking.

Cheddar blend: Replace half the mozzarella with shredded cheddar for a sharper flavor.

Pesto topping: Spread a thin layer of pesto over the dough instead of garlic butter, then add the cheeses.

Stuffed breadsticks: Place cheese on half the dough, fold the other half over, and seal the edges. Baking may take longer.

Mini breadsticks: Cut the baked bread into shorter strips for party platters or smaller servings.

Storage

Cool before packing: Let leftovers stop steaming before placing them in a container to reduce condensation.

Refrigerate promptly: Store in an airtight container in the refrigerator within 2 hours of baking.

Refrigerator life: Enjoy refrigerated breadsticks within 3–4 days for the best quality.

Freeze leftovers: Wrap individual portions tightly and place them in a freezer bag. Freeze for up to 2 months.

Reheat refrigerated portions: Warm in a 350°F (175°C) oven for about 5–8 minutes, until hot throughout.

Reheat frozen portions: Bake straight from frozen at 350°F (175°C) for approximately 10–15 minutes, checking the center.

Microwave option: Heat in short bursts until warm. The bread will be softer and less crisp than when reheated in the oven.