If you swing by my house during a lazy Sunday evening (which, let’s be honest, is when my motivation to cook is somewhere in the couch cushions), there’s a good chance you’ll catch me tossing together these pepperoni breadsticks. I still remember the first time I made them — my youngest declared, with a mouthful, that I should be a ‘breadstick artist.’ Not a chef, mind you, but an artist. Who can argue with that?
So, why make these (besides they’re delicious)?
I break out the pepperoni breadsticks when my bunch is craving pizza but I’m feeling too lazy to make a whole pie, or honestly, when I can’t deal with the million options everyone asks for on their slices. Here, everyone just gets cheesy, melty, pepperoni-packed goodness — no fuss. My sister-in-law made the mistake of skipping the egg wash once because she was out; let’s say hers looked like something that escaped from the dough factory. Anyway, these come together quick and never last more than a hot minute once I set them down. (Serious: hide a couple if you want leftovers for tomorrow!)
What you’ll need (and how I fudge it)
- 1 can (13.8 oz) refrigerated pizza dough (sometimes I use homemade, but store-bought when I’m in a mood…)
- 1 cup shredded mozzarella cheese (occasionally, I do a little cheddar too for some zip)
- 16-20 slices pepperoni (honestly, any brand is fine, but my grandma swore by Boar’s Head)
- 2 tablespoons grated Parmesan cheese (can totally skip or use that green can stuff — no judgment)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried Italian seasoning (or just sprinkle whatever seasoning blend you love)
- 1 egg, beaten (for brushing, but you can sub milk)
- Cooking spray or a bit of olive oil for the baking sheet
- Optional: garlic powder, chili flakes, or a handful of chopped parsley if you’re feeling spicy/green
Alright, let’s make these pepperoni breadsticks
- Preheat your oven to 400°F (that’s about 200°C). Grease or spray a baking sheet — trust me, you don’t want to be scraping cheese off it later.
- Unroll the pizza dough onto the sheet. I like to gently stretch it until it makes a sort-of rectangle. If it tears, patch it up. No one’s perfect.
- Scatter the shredded mozzarella (and cheddar, if you’re wild like me) all over one half. Lay pepperoni slices on top — as many or as few as your heart desires. Sprinkle Parmesan over the lot.
- Fold the other half of dough over your cheese and pepperoni mountain. Press edges with your fingers (or a fork, whatever’s closest) to seal it up. It’ll probably look wonky. That’s fine.
- Cut into 8 strips — a pizza cutter works great, but I’ve used a big knife or even kitchen scissors in a pinch.
- Twist each strip once or twice and lay back on baking sheet. Don’t worry if filling peeks out.
- Brush the tops generously with beaten egg. This is where the golden magic happens (sometimes I forget this part, and things look bland but still tasty).
- Stir the melted butter with Italian seasoning, and any extra garlic powder or chili flakes you like. Spoon or brush over the breadsticks.
- Bake for about 15-17 minutes, until puffed and golden brown. If the cheese oozes a bit, all the better! Cool a few minutes before digging in. (I rarely wait the full five…)
Couple of notes form my kitchen
- The edges might pop open a bit — honestly, it just makes it rustic. Also: more cheese leaks, more crispy bits!
- If you’ve got leftover pizza dough, you can freeze it. But thaw it in the fridge, unless you want a sticky mess.
- I tried using turkey pepperoni once (trying to be healthy); it tasted fine, but not as rich. Eh, your mileage may vary.
Fun variations (or experiments, sometimes fails)
- Swap in ham and pineapple. Worked for me once — my kids gave it a side-eye.
- Jalapenos and Monterey Jack for a spicy kick. Actually, come to think of it, I overdid the jalapenos last time. Oops.
- All veggie: mushrooms, olives, and peppers. I liked it, everyone else picked theirs apart. You can’t win ’em all.
Equipment (but don’t sweat it if you’re missing stuff)
- Baking sheet or tray (mine’s warped but still works, so…)
- Rolling pin is handy if your dough’s stiff, but a wine bottle does the trick too
- Pastry brush (fingers work in a pinch, just wash up after)
Keeping leftovers? (Yeah, right)
Store cooled breadsticks in a zip bag or airtight container. They’re decent for about 2 days — though, honestly, in my house, they vanish by breakfast if I’m not careful. If you must, reheat in a toaster oven so they crisp back up (microwave just makes them a bit chewy and sad).
How I love to serve ‘em
I like to put out a warm bowl of marinara for dipping — it’s practically required by law (or at least in my family). Sometimes I toss an extra handful of parsley or basil on top for color. And if it’s movie night, we just eat them straight from the tray, no plates required. Less dishes, more fun.
Things I wish someone had told me (pro tips, sort of)
- Don’t overstuff with cheese or pepperoni — I know, it’s tempting, but then everything leaks, you get a smoky oven, and there are tears (not the happy kind).
- Let them cool a bit before eating. Once, in a hangry rush, I scorched my tongue. Not fun. Turns out, patience is edible.
- Egg wash makes a difference. I once skipped it, and it just looked kinda tired and anemic — still tasty, but, you know, looks matter too.
FAQ (from curious eaters and distracted bakers)
- Can I use crescent roll dough instead of pizza dough? Yup, I’ve grabbed the wrong can in a rush. Turns out, it’s flakier and not quite the same, but it still works. Tastes a bit more like a snack than a breadstick though.
- Is there a way to make these ahead? Actually, yes — assemble up to the egg wash stage, then cover and refrigerate a few hours. Toss in the oven when folks start hovering.
- What dipping sauces do you use? Marinara’s my go-to, but I’ve done ranch, garlic butter, or even a cheeky bit of honey mustard (don’t tell my Italian neighbors!).
- I don’t have a pastry brush. Help? Use your fingers. Or a bit of folded-up paper towel. Honestly, these aren’t fancy — it’s all about just making it work.
- How do I stop the cheese from leaking out so much? Well, short answer, you can’t totally. But seal the edges well and try not to overfill. And anyway, those golden bits on the pan are the cook’s treat.
One last thing… while waiting for these in the oven, I usually sneak a bite of rogue pepperoni. Just keeping it real.
Ingredients
- 1 can (13.8 oz) refrigerated pizza dough (sometimes I use homemade, but store-bought when I’m in a mood…)
- 1 cup shredded mozzarella cheese (occasionally, I do a little cheddar too for some zip)
- 16-20 slices pepperoni (honestly, any brand is fine, but my grandma swore by Boar’s Head)
- 2 tablespoons grated Parmesan cheese (can totally skip or use that green can stuff — no judgment)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried Italian seasoning (or just sprinkle whatever seasoning blend you love)
- 1 egg, beaten (for brushing, but you can sub milk)
- Cooking spray or a bit of olive oil for the baking sheet
- Optional: garlic powder, chili flakes, or a handful of chopped parsley if you’re feeling spicy/green
Instructions
-
1Preheat your oven to 400°F (that’s about 200°C). Grease or spray a baking sheet — trust me, you don’t want to be scraping cheese off it later.
-
2Unroll the pizza dough onto the sheet. I like to gently stretch it until it makes a sort-of rectangle. If it tears, patch it up. No one’s perfect.
-
3Scatter the shredded mozzarella (and cheddar, if you’re wild like me) all over one half. Lay pepperoni slices on top — as many or as few as your heart desires. Sprinkle Parmesan over the lot.
-
4Fold the other half of dough over your cheese and pepperoni mountain. Press edges with your fingers (or a fork, whatever’s closest) to seal it up. It’ll probably look wonky. That’s fine.
-
5Cut into 8 strips — a pizza cutter works great, but I’ve used a big knife or even kitchen scissors in a pinch.
-
6Twist each strip once or twice and lay back on baking sheet. Don’t worry if filling peeks out.
-
7Brush the tops generously with beaten egg. This is where the golden magic happens (sometimes I forget this part, and things look bland but still tasty).
-
8Stir the melted butter with Italian seasoning, and any extra garlic powder or chili flakes you like. Spoon or brush over the breadsticks.
-
9Bake for about 15-17 minutes, until puffed and golden brown. If the cheese oozes a bit, all the better! Cool a few minutes before digging in. (I rarely wait the full five…)
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
9gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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