Candy Cane Pizza Breadsticks are a festive twist on classic pizza flavors, shaped into adorable candy canes that are perfect for the holiday season. These fun, cheesy breadsticks are made with simple ingredients like pizza dough, marinara sauce, and mozzarella cheese, then baked to golden perfection. They’re as fun to look at as they are to eat, making them a big hit at any Christmas gathering.
Why You’ll Love This Recipe
I love how easy and festive these breadsticks are. They’re a creative way to serve up pizza in a party-friendly form. The candy cane shape brings a holiday vibe to the table without requiring any fancy tools or techniques. Plus, they’re totally customizable—I can switch up the fillings, sauces, and seasonings depending on what I have on hand or what flavors I’m craving. These breadsticks are also great for getting the kids involved in the kitchen!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Refrigerated pizza dough or homemade pizza dough
Mozzarella cheese, shredded
Marinara or pizza sauce
Pepperoni slices (optional)
Olive oil
Garlic powder
Italian seasoning
Parmesan cheese (optional)
Fresh parsley for garnish (optional)
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I roll out the pizza dough into a large rectangle and cut it into strips about 1 to 1.5 inches wide.
On each strip, I layer mozzarella cheese and pepperoni (if using), then fold the dough over and pinch the edges to seal.
I gently twist the filled dough strip and shape it into a candy cane on the prepared baking sheet.
I brush the tops with olive oil and sprinkle with garlic powder, Italian seasoning, and a little Parmesan.
I bake for 12-15 minutes or until golden brown and cooked through.
I serve warm with marinara or pizza sauce on the side for dipping.
Servings and timing
This recipe makes about 8 candy cane breadsticks, depending on how thick I make them. Each batch takes roughly 10 minutes to prep and about 12-15 minutes to bake, so I can have a fun holiday appetizer ready in under 30 minutes.
Variations
There are so many fun ways I can change up this recipe. Instead of pepperoni, I sometimes use cooked sausage, sautéed mushrooms, or spinach for a vegetarian version. For cheese lovers, I like to add a mix of mozzarella and provolone or even a little spicy pepper jack. I’ve also tried brushing the tops with a mix of butter and garlic for extra richness.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through. I avoid using the microwave, since it can make the dough a little soggy.
FAQs
How do I keep the dough from unrolling while baking?
I make sure to pinch the seams of the dough tightly and place the candy cane shape with the seam side down. That keeps everything nicely sealed during baking.
Can I use homemade dough for this recipe?
Absolutely! I often use homemade dough when I have the time—it gives a great flavor and texture. Just make sure it’s rolled evenly and not too thick.
What dipping sauces go well with these breadsticks?
I like serving them with classic marinara, but ranch, garlic butter, or even a spicy cheese dip are all delicious options too.
Can I make these in advance?
Yes, I’ve made them a few hours ahead and then reheated before serving. I keep them lightly covered at room temperature and warm them in the oven just before guests arrive.
Do I need to grease the baking sheet?
If I use parchment paper, I skip greasing. But if I’m baking directly on the sheet, I lightly oil it or use a silicone baking mat to prevent sticking.
Conclusion
Candy Cane Pizza Breadsticks are a playful and tasty addition to any holiday spread. They’re quick to make, fun to serve, and endlessly customizable. Whether I’m hosting a party or just looking for a festive snack, this recipe always brings smiles to the table.
Festive candy‑cane shaped breadsticks made with pizza dough, topped with tomato sauce and melted cheese — a fun holiday‑style appetizer or snack.
Ingredients
1 pound pizza dough (store‑bought or homemade)
2 tablespoons tomato paste or pizza sauce (for the “red” dough stripe)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried Italian seasoning (or oregano + basil mix)
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese (optional)
Optional: garlic powder or garlic salt, to taste
Optional for serving: marinara or pizza dipping sauce
Instructions
Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease it.
Divide the pizza dough into two equal portions.
On a lightly floured surface, roll each portion into a long rope about 12–14 inches (30–35 cm) long.
Take one rope and gently knead or spread tomato paste (or pizza sauce) into it, until the dough turns a reddish hue. This will form the “red stripe” of the candy cane.
Pinch the two ropes together at one end, then twist them gently into a candy‑cane shape. Make sure the colored dough stays distinct for the stripe effect.
Place the twisted breadstick onto the prepared baking sheet. Repeat with remaining dough to make 4–6 candy cane breadsticks (depending on how long you make them).
Brush the twisted dough lightly with olive oil, then sprinkle evenly with salt, pepper, and Italian seasoning.
Sprinkle the shredded mozzarella and Parmesan cheese evenly over and slightly between the twists. Optionally, sprinkle a light dusting of garlic powder or garlic salt.
Bake in the preheated oven for 12–15 minutes, or until the breadsticks are golden‑brown and the cheese is melted and bubbly.
Remove from oven and let cool for a few minutes. Serve warm with marinara or pizza sauce for dipping.
Notes
You can add thin slices of pepperoni or chopped vegetables (like bell peppers or olives) between the dough twists before baking if you prefer a heartier breadstick — though that will change the nutrition values.
If using store‑bought dough that’s already seasoned or salted, taste and adjust salt accordingly.
For a crispier crust, bake directly on a preheated pizza stone or a hot baking sheet.
These taste best fresh out of the oven. Reheat gently in the oven if serving later.
