Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
Roll out the dough into a rectangle and slice in half. Spread the pizza sauce on one side of the dough.
Add chopped pepperoni and grated mozzarella cheese. Place the other half on top the pizza side. Slice into 1" strips.
Use a fork to press down the sides of each breadstick. Twist two times and place on a baking sheet. Sprinkle parmesan cheese, dried oregano, dried basil, and garlic powder on top.
Bake for 10-12 minutes or until edges are slightly golden brown. Serve with pizza sauce.
Recipe Notes:
Roll out the dough onto a large cutting board or clean counter space. If you place it directly on the baking sheet with parchment, it tends to stick.
If the dough is misshapen, cut edges into a rectangle shape. It’s okay if edges are slightly wavy.
Use a pizza cutter to make dough slices – it’s much easier than a knife.
Use inside filling ingredients sparingly. As you twist the breadsticks they will naturally squeeze out the edges. Less is more with this recipe.
Twist the breadsticks two times and add them to a baking sheet. You might need to use 2 baking sheets. It’s okay to bake them both at the same time. If possible, place them on the same rack in the oven.
Brush the tops of the breadsticks with oil. I used olive oil, but any cooking oil will work for this. Butter or cooking oil spray are also options.