Description
These Homemade Cheesy Pizza Sticks are a delightful twist on classic pizza, featuring a soft and chewy yeast dough rolled with mozzarella and cheddar cheeses, seasoned with Italian herbs and garlic. Perfect as a snack or appetizer, they are brushed with a flavorful garlic-herb butter and baked until golden and gooey. Serve with warm pizza sauce for dipping.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F)
- 2 1/2 cups all-purpose flour
- 1/4 cup semolina
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
Cheese Filling
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
Seasoning & Butter Mix
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Other
- 1 cup pizza sauce
Instructions
- Activate Yeast: Combine the warm water, active dry yeast, and sugar in a small bowl. Stir gently to blend, then let it sit for about 5–7 minutes until it becomes foamy, indicating the yeast is active. Ensure the water temperature is not above 115°F to avoid killing the yeast.
- Make Dough: In a large mixing bowl, whisk together the all-purpose flour, semolina, and salt. Add the yeast mixture and one tablespoon of olive oil, stirring until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should spring back when lightly pressed.
- Let Dough Rise: Lightly oil a clean bowl with the remaining tablespoon of olive oil. Place the kneaded dough inside, cover with plastic wrap, and let rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Dough for Filling: Preheat your oven to 425°F. Line a baking sheet with parchment paper and dust with semolina. Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12×8 inch rectangle. Spread pizza sauce evenly over the dough, leaving a 1/2-inch border, then sprinkle mozzarella and cheddar evenly on top.
- Shape Pizza Sticks: Starting from the long side, roll the dough tightly into a log, pinching the seam to seal. Cut into 12 equal slices. Make two small slits on top of each stick with a paring knife to allow steam to escape during baking.
- Brush with Garlic Butter: In a small bowl, mix melted butter, minced garlic, Italian seasoning, garlic powder, paprika, and black pepper. Brush half of this mixture over the pizza sticks. Arrange them seam-side down on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12–15 minutes or until golden brown and cheese is beginning to ooze.
- Final Brush and Serve: Remove from oven and immediately brush remaining garlic-herb butter on the sticks. Let them rest for 2 minutes before serving. Serve warm with extra pizza sauce for dipping.
Notes
- Ensure the water temperature is within 110°F to 115°F for optimal yeast activation.
- Make small slits on top of each stick to prevent a gummy texture inside.
- You can substitute semolina with cornmeal for dusting if unavailable.
- Use fresh mozzarella for the best melty texture, but shredded works well too.
- These pizza sticks are best enjoyed fresh but can be reheated in the oven for a few minutes.
- Adjust seasoning in the garlic butter to your preferred taste.
