Description
Homemade cheesy pizza sticks with a crispy bottom crust and gooey cheese, brushed with warm garlic-herb butter.
Ingredients
Scale
- 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
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 cup pizza sauce
Instructions
- 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. This step ensures that the yeast is active. Be cautious with water temperature—water hotter than 115°F can kill the yeast.
- 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 it’s smooth and elastic. A good test is pressing lightly with your finger; the dough should spring back.
- Lightly oil a clean bowl using the remaining tablespoon of olive oil. Place the kneaded dough inside, cover it with plastic wrap, and allow it to rise in a warm environment for about 1 hour, or until it has doubled in size.
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and dust it lightly with semolina. Once the dough has risen, punch it down, and turn it out onto a floured surface. Roll it into a rectangle approximately 12×8 inches. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Evenly distribute the mozzarella and cheddar cheese on top.
- Starting from the long side, roll the dough tightly into a log and pinch the seam to seal. Cut the rolled dough into 12 equal slices. Use a paring knife to make two small slits on top of each stick to let steam escape, which is essential for avoiding a gummy interior.
- In a small bowl, combine the melted butter, minced garlic, Italian seasoning, garlic powder, paprika, and black pepper. Brush half of this mixture over the pizza sticks before baking them. Arrange the sticks seam-side down on the prepared sheet.
- Place the pizza sticks in the preheated oven and bake for 12–15 minutes, or until they are golden brown and the cheese is just starting to ooze.
- Once baked, remove the pizza sticks from the oven and brush them immediately with the remaining garlic-herb butter. Let them rest for 2 minutes before serving. These pizza sticks are fantastic with a side of warmed pizza sauce for dipping.
Notes
- To prepare the baking sheet, sprinkle semolina on the surface before placing the dough sticks. This will create that signature crispy base and help them release easily.
- For steam vents, take a small sharp knife and make two cuts on top of each stick before baking. This allows excess moisture to escape, preventing a gummy texture.
- Using dual stages of garlic-herb butter helps to infuse deep flavors into the sticks; brush half before baking and the remainder immediately after they come out of the oven.
- If you want to prepare ahead, freeze the sticks after cutting them. Place them on a tray in the freezer for an hour, then transfer them to a zip-top bag. When ready to bake, add a few extra minutes to the baking time for those frozen sticks.
- To spice up your dipping sauce, stir in a bit of Italian seasoning and garlic powder into the pizza sauce before serving; this enhances the flavors of the sticks wonderfully.
Nutrition
- Serving Size: 1 stick
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg