Equipment Needed
- Rimmed baking sheet (half-sheet pan)
- Parchment paper or a silicone baking mat
- Small saucepan or microwave-safe bowl
- Pastry brush
- Sharp knife or pizza cutter
- Measuring spoons and cups
Step-by-Step Instructions
First, I get everything ready. I preheat my oven to a hot 425°F (220°C) and line my baking sheet with parchment paper. This little step is a lifesaver for cleanup. I let my dough sit on the counter, still in its bag or bowl, for a good 30 minutes while the oven heats. In a small saucepan, I gently melt the butter with the olive oil over low heat, then stir in the minced garlic. The moment that garlic hits the warm butter, the smell is incredible—but you have to watch it! You just want to soften the garlic and take the raw edge off, not fry it until it’s bitter. I remove it from the heat immediately and let it infuse.
Now, for the fun part: shaping. I lightly flour my hands and the parchment paper, then gently press and stretch the dough into a rough rectangle, about 10×13 inches. I don’t use a rolling pin; I just use my fingertips. It doesn’t have to be perfect! Using my pastry brush, I generously coat the entire surface with the garlic-butter mixture, getting right to the edges. This buttery layer is the flavor foundation, so be thorough.
Next comes the cheese. I evenly sprinkle on all of the mozzarella and Parmesan, then I dust the entire thing with the Italian seasoning, garlic powder, and salt. I use my fingers to gently press the cheese and seasoning into the dough just a bit so it doesn’t all slide off when baking. Then, with a sharp knife or pizza cutter, I slice the dough vertically into about 1-inch wide strips. I don’t separate them fully yet—they bake best when they’re still connected a little at the bottom, creating that fantastic pull-apart effect.
Into the hot oven it goes, right on the middle rack. I set my timer for 15 minutes but start peeking around the 12-minute mark. You’re looking for deeply golden, bubbling cheese and browned edges on the dough. My oven has a hot spot in the back, so I often rotate the pan halfway through. When they’re gloriously golden, I pull them out and let them cool on the pan for just 5 minutes—this lets the cheese set slightly so you can actually pick them up. Then, I use my pizza cutter to slice fully through where I scored them, garnish with fresh parsley if I have it, and serve immediately.(See the next page below to continue…)