When I was in college there was this pizzaria that delivered the beautiful cheese filled breadsticks. They were awesome. Basically a mix between a mozzarella stick and a breadstick. This recipe, however simple, took a couple of tries as I needed to get the right cheese. After having the right cheese, it took a while to determine the proper way to wrap the cheese so that it didn’t escape. Below are the perfect cheese filled breadsticks.
As you can see the cheese and bread come together in one amazing little package.
Cheese Filled Breadsticks – 400 degree oven
The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section. Or, you can always stop by a local pizzaria and purchase the pre-made dough.
Once risen, gently push it down in the middle and divide the dough into 8 equal pieces.
Now it is time for the cheese. The key to these breadsticks is using a low moisture string cheese. It melts perfectly and is solid at room temperature to help you form the breadsticks.
Take one of the pieces and gently form it into a rectangle. Make sure the rectangle is about a half inch longer than the string cheese on each side.
Now fold the edges of the dough over the ends of the cheese. This is very similar to making a burrito. Folding the ends over will prevent the cheese from escaping.
Now roll the remaining dough over the cheese. Make sure to press the seam together. You don’t want cheese escaping.
Line up the breadsticks on a parchment or silpat lined cookie sheet. Cover them with a towel for 30 minutes.
While the breadsticks are proofing, it is time to make the topping. I usually frown upon dried parmesan cheese but in this instance it works great. Add the parmesan to a bowl.
Then add the garlic and onion powder, oregano and salt to the bowl and mix.
After the breadsticks have proofed, lightly cover them with melted butter.
Then sprinkle with the topping.
Place the breadsticks in a 400 degree preheated oven. Bake for 18-22 minutes or until the topping is golden brown.
Serve with your favorite pizza sauce.
Here is one broken in two to show you the inside.
These breadsticks are simple and amazing. Next time you want to add a little zing to your pizza night, try these out.
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I wanted to know if you made the pizza dough above if you would take half of the dough and separate into 8 pieces or if you would take all of the dough and separate into 8 pieces because the recipe says to take half and set aside or make two pizzas with it. thanks
Kristy
Kristy - That is really confusing. I will try to be more specific in the future. The recipe requires one pizza dough, so you only need half of the dough recipe. Thanks for pointing that out.
Hi,
I found your recipe after countless requests from my boys (10 & 7) to find a decent cheese filled breadstick recipe. They simply loved it! They (& I) thank you for the awesome step-by-step instructions and beautiful pictures. This is definitely a keeper.
Cheryl - Glad to hear that you boys like the breadsticks. They are definitely one of my favorite recipes. If they liked the cheese filled breadsticks, you should try my braided garlic bread. https://savoryreviews.com/2010/02/25/braided-garlic-bread/
Oh stop! You are killing me! Now my boys are going to want this too. Will definitely try & let you know. Thanks.
Hi,
The last time I did this, the bread turned out pretty dry even though the filling was moist & cheesy. Not sure what I did wrong. What should I do?
Cheryl, You could brush the breadsticks with butter a couple of minutes before you bring them out of the oven. Or else, you could adjust your dough recipe to include a tad more oil. I will try a couple of things and get back to you.
Ok. Thanks.
Isn't 1tbs of salt in the dough a little too much?
Ness, I messed around with the ingredients and found that 1tbs was perfect. The dough does make two pizza crusts. Also make sure to use kosher salt, which comes across as less salty in food than table salt.
I have done this many times. They usually come out pretty dry for me even after I baste the top with butter. Just can't get the color that's depicted in your picture.
Cheryl - I don't know what is going on. Try adding a Tbs of honey to your dough. It will add some sugar to the dough for carmelization without over-powering the dough with a sugary taste. I just moved and noticed that my new oven does not cook as well as my other one. My older oven might have been a tad bit hotter than the setting. I will try this out later this week and get back to you. I am working on a new pizza dough that will have a more complex flavor than my standard dough. I will definitely let you know.
-Rex
Can't say enough about this recipe it was great. I did use my own dough recipe though it was for Sicilian Pizza
Crust and it came from another web site but it worked really well Here is the web site if you are interested.. http://www.food.com/recipe/sicilian-style-pizza-d...
Glad you liked them James. I will have to try out that sicilian pizza dough. I am always up for pizza.
do you think they would be ok to freeze if i'm not going to be baking them the same day?
Freezing will be OK. I believe that you may want to remove them from the freezer and let them thaw before cooking. Most frozen breads that go right to the oven are partially cooked. In this case I would remove them, let them thaw and rise. Then bake according to the normal baking instructions.