I still remember the first time I pulled these cheesy garlic breadsticks from my oven. My kitchen filled with that unmistakable, intoxicating aroma of toasted garlic, melted cheese, and warm, yeasty bread—it’s the smell of pure, uncomplicated joy. I was aiming for a simple snack to go with a weeknight pasta, but what emerged was a star in its own right. They were golden, pull-apart tender, and so flavorful that my family descended upon the baking sheet before they even had a chance to cool. This recipe has since become my go-to for everything from game day to “I need something delicious, stat.” It’s humble, it’s forgiving, and it never, ever disappoints.
Ingredients
- 1 pound pizza dough, room temperature
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 1 ½ cups shredded low-moisture mozzarella cheese
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Marinara sauce, for serving
Let’s talk about a few key players here. Room temperature dough is non-negotiable; it stretches easily without snapping back, which makes all the difference. I’ve tried rushing this with cold dough, and trust me, it’s a workout you don’t need. For the cheese, low-moisture mozzarella is crucial—the pre-shredded bagged kind works in a pinch, but I find a block I shred myself melts more evenly and doesn’t have the anti-caking agents that can make it a bit grainy. And don’t skip the fresh garlic for the butter mixture; the jarred stuff just doesn’t give the same potent, aromatic punch that makes these breadsticks so irresistible.(See the next page below to continue…)