Twisted Pizza Breadsticks
These twisted pizza breadsticks are made with refrigerated pizza dough, mozzarella cheese, pizza sauce, and pepperoni for an easy, family-friendly side dish. They bake up golden and soft in just minutes and are perfect for pizza night, easy weeknight dinners, or after-school snacks.
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Serves: 13 breadsticks
Ingredients
For the Breadsticks
- 1 tube refrigerated pizza dough - about 13–16 oz
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- 20 –24 slices pepperoni - chopped
For the Topping
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll out 1 tube refrigerated pizza dough onto a lightly floured cutting board and gently shape into a rectangle.
- Spread ½ cup pizza sauce evenly over half of the dough. Sprinkle 1½ cups shredded mozzarella cheese over the sauce, then layer 20–24 chopped pepperoni slices on top.
- Fold the plain half of the dough over the filled side and gently press the edges together to help seal.
- Use a pizza cutter to slice into 1-inch strips. Twist each strip two times and place on the prepared baking sheet.
- Brush the tops with 1 tablespoon olive oil. Sprinkle evenly with ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, and 2 tablespoons grated parmesan cheese.
- Bake for 12–15 minutes, or until golden brown and bubbly. Serve warm with extra pizza sauce for dipping.
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Notes
• Don’t overfill. Too much sauce or cheese will squeeze out when twisting. A thinner layer seals better.
• Roll evenly. If the dough is too thin, the breadsticks may dry out.
• Use a pizza cutter. It makes clean, even strips and speeds up prep.
• Press edges gently before twisting. This helps seal the filling inside.
• Make ahead. Assemble and refrigerate up to 4 hours before baking.
• Freeze before baking. Freeze twisted breadsticks on a tray, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 400°F, adding 3–5 minutes.
• Reheat for best texture. Warm at 350°F for 5–8 minutes or air fry at 350°F for 3–4 minutes.
• Storage. Store leftovers in an airtight container in the fridge for up to 3 days.
• Roll evenly. If the dough is too thin, the breadsticks may dry out.
• Use a pizza cutter. It makes clean, even strips and speeds up prep.
• Press edges gently before twisting. This helps seal the filling inside.
• Make ahead. Assemble and refrigerate up to 4 hours before baking.
• Freeze before baking. Freeze twisted breadsticks on a tray, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 400°F, adding 3–5 minutes.
• Reheat for best texture. Warm at 350°F for 5–8 minutes or air fry at 350°F for 3–4 minutes.
• Storage. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 278mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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