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pepperoni pizza breadsticks covered in cheese
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5 stars from 2 reviews

Cheesy Pepperoni Pizza Breadsticks

Cheesy Pepperoni Pizza Breadsticks with a tender pizza dough loaded with ooey gooy cheese and topped with pepperoni. These cheesy breadsticks are the ultimate recipe for pizza night!
Author: Donna Elick
Servings: 12 breadsticks
Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes

Ingredients

  • 3/4 cup warm water 110 to 120°F
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 1 3/4 cups all-purpose flour (about 7 ½ ounces)
  • 1/8 teaspoon kosher salt a pinch
  • 1 1/2 cups shredded mozzarella cheese (about 6 ounces)
  • 1 cup shredded Colby Jack cheese (about 4 ounces)
  • 1 teaspoon garlic powder plus extra for topping
  • 1 teaspoon dried parsley plus extra for topping
  • 3 tablespoons unsalted butter melted
  • 1/4 cup sliced pepperoni (about 1 ounce)

Instructions

  • PROOF YEAST: Preheat the oven to its lowest “warm” setting. In the bowl of a stand mixer fitted with a dough hook, combine ¾ cup warm water, 1 tablespoon granulated sugar, and 1 ½ teaspoons active dry yeast. Let sit for 10 minutes, until foamy.
  • MAKE DOUGH: Add 1 ¾ cups all-purpose flour and a pinch (⅛ teaspoon) kosher salt to the yeast mixture. Mix on medium speed until the dough forms, then knead 5 to 6 minutes, until smooth and elastic.
  • FIRST RISE: Spray a large bowl with nonstick cooking spray. Place dough in the bowl, turning once to coat. Cover with a clean kitchen towel. Turn the oven off and place the covered bowl inside. Let rise until doubled in size, about 1 hour.
  • ROLL DOUGH: Punch down the dough and transfer it to a lightly floured surface. Roll into a 12x12-inch square. Transfer to a parchment-lined baking sheet.
  • PREHEAT OVEN: Set the oven to 400°F.
  • MIX FILLING: In a medium bowl, combine 1 ½ cups shredded mozzarella cheese, 1 cup shredded Colby Jack cheese, 1 teaspoon garlic powder, and 1 teaspoon dried parsley. Set aside ½ cup of the mixture for topping.
  • ASSEMBLE BREADSTICKS: Sprinkle the remaining cheese mixture evenly over one half of the rolled dough. Fold the dough in half over the cheese and pinch edges to seal. Use a pizza cutter or sharp knife to slice into 1-inch strips, leaving the fold intact so the breadsticks stay connected.
  • TOP AND BAKE: Brush the top with 3 tablespoons melted butter. Sprinkle lightly with extra garlic powder, parsley, reserved cheese mixture, and ¼ cup sliced pepperoni. Bake 15 to 18 minutes, rotating the pan halfway through, until golden brown and bubbling.
  • SERVE: Remove from the oven. Let cool 5 minutes before separating the breadsticks. Serve warm with marinara sauce if desired.

Notes

Make-Ahead: You can prepare the dough up to 1 day ahead and refrigerate. Bring to room temperature before rolling.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
Reheating: Warm in a 350°F oven for 5 to 7 minutes until crisp and melty again.
Freezing: Freeze baked breadsticks for up to 2 months. Reheat from frozen at 350°F for 10 to 12 minutes.
Ingredient Tip: Mini pepperoni slices fit perfectly for topping and bake evenly.
Alternate Mixing: If you don’t have a stand mixer, combine yeast, sugar, and water in a large bowl. Once foamy, stir in flour and salt. Mix by hand and knead 3 to 5 minutes, until smooth. Proceed with rising and baking as directed.

Nutrition

Serving: 1 | Calories: 297cal | Carbohydrates: 24g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 324mg | Sugar: 2g | Fiber: 1g | Calcium: 227mg | Iron: 2mg