Next, preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Once the meat mixture is done, I let it cool slightly before mixing in both types of cheese until everything is ooey-gooey and well combined. Then, take your package of pizza dough and roll it out on a lightly floured surface until it’s about ¼ inch thick. Cut the dough into rectangles, large enough to hold a generous scoop of the beef mixture.
Now comes the fun part—assembling the breadsticks! I scoop a spoonful of the cheesesteak filling onto one side of each dough rectangle, fold it over, and use the pastry brush to seal the edges with a whisked egg wash. I always make sure to give each breadstick a gentle press with a fork to ensure they are sealed tightly. Then, I sprinkle a little garlic powder on top for an extra kick of flavor before popping them into the oven for about 15-20 minutes, or until they are golden brown and crispy.
Pro Tips for Best Results
I tested this recipe three ways to find the best balance of flavors. In my initial attempt, I tried adding mushrooms but found they added too much moisture. Instead, I stick with just onions and peppers, which provide great texture without being soggy. Additionally, I found that letting the meat mixture cool slightly before stuffing it in the dough keeps the cheese from melting too quickly, resulting in gooey goodness.
Another tip is to make sure your dough is rolled evenly. If it’s too thick in some places, the breadsticks won’t cook uniformly, which can lead to unevenly cooked sections. Trust me—nobody wants a chewy breadstick when they are expecting a crispy, gooey delight!
Finally, don’t skimp on the egg wash! It gives the breadsticks that beautiful golden color and makes them shine. I learned this the hard way on my first try—my breadsticks looked a bit pale, and we all know that we eat with our eyes first!
Common Mistakes to Avoid
One mistake I made early on was cramming too much filling into each breadstick. I was so excited about the cheesesteak flavor that I overstuffed them, resulting in a big mess in my oven. Instead, I recommend a generous but controlled amount of filling. Aim for about 2 tablespoons per breadstick for the perfect ratio of bread to filling. (See the next page below to continue…)