These cheesy garlic breadsticks deliver a crispy exterior, fluffy interior, and a gooey cheese pull that rivals any pizzeria. Each bite offers buttery garlic richness balanced with sharp, melted mozzarella. They’re ridiculously easy to make, require minimal ingredients, and disappear within minutes at any party. If you need foolproof super bowl party food that satisfies hungry crowds without hours in the kitchen, this is it.
Why This Recipe Works
- Ready in 30 minutes from start to finish
- Uses store-bought pizza dough for zero-stress prep
- Loaded with real garlic butter—no powdered shortcuts
- Double cheese layer ensures maximum melt factor
- Freezer-friendly so you can prep ahead for game day
Key Ingredients & Smart Swaps
Pizza Dough: Store-bought refrigerated dough works perfectly. For homemade enthusiasts, any standard pizza dough recipe suffices. Gluten-free dough works but may need an extra 2-3 minutes baking.
Mozzarella Cheese: Use low-moisture mozzarella for the best melt without excess grease. Fresh mozzarella releases too much liquid. Swap with provolone or Monterey Jack for sharper flavor.
Garlic: Fresh minced garlic creates bold, aromatic butter. Garlic powder (1 tsp per 4 cloves) works in a pinch but lacks depth.
Butter: Salted butter adds savory richness. Use olive oil for dairy-free breadsticks, though you’ll lose some richness.
Parmesan: Grated (not shredded) Parmesan provides nutty, salty notes. Pecorino Romano offers a sharper bite.
Italian Seasoning: Oregano, basil, and thyme balance the garlic. Fresh herbs elevate flavor—use 1 tbsp chopped parsley or basil.
Step-by-Step Overview
Prep the Dough:
Roll pizza dough into a 12×8-inch rectangle on parchment paper. Even thickness ensures uniform baking. If dough resists, let it rest 5 minutes before continuing.
Make Garlic Butter:
Melt butter with minced garlic over low heat for 2-3 minutes—just until fragrant, not browned. Brush half the mixture generously over the dough, leaving a ½-inch border.
Add Cheese:
Sprinkle 1½ cups mozzarella evenly across the buttered surface. Don’t pile it—spread for consistent melt. Dust with Parmesan and Italian seasoning.
Bake:
Transfer to a 425°F preheated oven for 12-15 minutes. Watch for golden-brown edges and bubbling cheese. The crust should feel firm when tapped.
Slice & Finish:
Remove from oven and immediately brush with the remaining garlic butter. Slice into 12 strips while hot—cutting when cool creates jagged edges.
Chef’s Tips for Perfect Breadsticks
Don’t Skip the Parchment Paper: It prevents sticking and makes transferring easy. Greased pans can cause uneven browning.
Pre-Bake for Extra Crunch: Bake the plain dough for 5 minutes before adding toppings if you prefer a crispier base.
Use Room-Temperature Dough: Cold dough tears easily. Let it sit 15-20 minutes before rolling.
Double Garlic Butter Application: Brushing before and after baking creates layers of flavor that soak into every bite.
Cut with a Pizza Cutter: Sharp wheels create clean edges. Dull knives compress the dough and create messy tears.
Variations to Try
Jalapeño Popper Breadsticks: Mix ¼ cup diced jalapeños and 4 oz cream cheese into the mozzarella before baking.
Everything Bagel Style: Replace Italian seasoning with 2 tbsp everything bagel seasoning for a savory twist.
Pepperoni Lovers: Press 20-25 mini pepperoni slices into the cheese before baking. Crispy edges add smoky flavor.
Spinach Artichoke: Fold ½ cup thawed, squeezed spinach and ⅓ cup chopped artichoke hearts into cheese mixture.
Extra Cheesy: Add a layer of shredded cheddar beneath the mozzarella for sharper, more complex flavor.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
Freezer: Wrap cooled breadsticks tightly in foil, then place in a freezer bag. Freeze up to 3 months. Thaw in fridge overnight before reheating.
Reheating: Oven method works best—350°F for 8-10 minutes until cheese re-melts. Air fryer at 375°F for 4-5 minutes crisps edges beautifully. Avoid microwaving; it creates rubbery texture.
Make-Ahead Tip: Assemble breadsticks completely but don’t bake. Freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding 5 extra minutes to cook time.
FAQ
Can I use homemade dough?
Absolutely. Any pizza dough recipe works—just ensure it’s rolled to consistent thickness. Homemade dough may require 2-3 extra minutes baking depending on hydration level.
Why is my cheese sliding off?
You used too much butter or didn’t leave a border. Keep toppings ½ inch from edges and pat cheese gently to help it adhere to the butter layer.
What’s the best dipping sauce?
Marinara is classic, but ranch, garlic aioli, or spicy honey all pair beautifully. For super bowl party food, offer 2-3 sauces for variety.
These cheesy garlic breadsticks hit every craving—rich, garlicky, and perfectly shareable. Make a double batch. You’ll need it.
Cheesy Garlic Breadsticks
Equipment
- baking sheet
- parchment paper
- saucepan
- Pizza Cutter
Ingredients
- 1 lb store-bought pizza dough
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll pizza dough into a 12×8-inch rectangle on the parchment-lined baking sheet.
- Melt butter in a small saucepan over low heat. Add minced garlic and cook 2–3 minutes until fragrant.
- Brush half of the garlic butter evenly over the dough, leaving a 1/2-inch border.
- Sprinkle mozzarella evenly over the dough, then add Parmesan and Italian seasoning.
- Bake for 12–15 minutes until edges are golden and cheese is melted and bubbly.
- Remove from oven and immediately brush with remaining garlic butter.
- Slice into 12 breadsticks and serve warm.