Description
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.
Nutrition
- Serving Size: 1 breadstick (about 1/8 of recipe)
- Calories: 170
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg
