Easy Cheesy Breadsticks Recipe
Try this Easy Cheesy Breadsticks Recipe recipe, or contribute your own.
Try this Easy Cheesy Breadsticks Recipe recipe, or contribute your own.
- cooking spray
- 1/4 teaspoon of garlic salt
- 1 tablespoon of finely shredded parmesan cheese
- 1 tablespoon of butter melted
- 1/2 cup of mozzarella provolone or cheddar cheese, shredded. you can mix cheese together and use more or less to make them as cheesy as you like.
- 1 (10oz) can of refrigerated pizza crust
- 1 tablespoon of dried basil
- Carbohydrate 0.0065925 g
- Cholesterol 5.08833333333333 mg
- Fat 1.93927583333333 g
- Fiber 0 g
- Protein 0.0201816666666667 g
- Saturated Fat 1.21860933333333 g
- Serving Size 1 1 Serving (2g)
- Sodium 13.64675 mg
- Sugar 0.0065925 g
- Trans Fat 0.134749333333333 g
- Calories 17 calories
Step-by-step
- Preheat oven to 425 degrees and spray a cookie sheet with cooking spray.
- Roll out the pizza crust onto the cookie sheet and press slightly to even out.
- Brush the pizza crust with melted butter and then sprinkle all cheeses and spices evenly over the dough.
- Use a pizza cutter to cut the dough, lengthwise, into 12 strips. Then, cut the 12 strips in half to make 24.
- Bake for 10 to 12 minutes or until golden brown and bubbly.
- Use the pizza cutter to re-cut each strip, and serve warm with marinara sauce.
The ingredient list leaves out how temperature gradients affect canned dough, specifically why an oven heated to 425 degrees Fahrenheit is non-negotiable for achieving a crisp exterior while keeping the interior soft. Baking at a lower temperature causes the fat in the cheese and butter to melt and pool on the cookie sheet before the starch structure of the crust can set, resulting in greasy strips rather than distinct, holdable breadsticks.
Judging Doneness Visually
Without a thermometer, determining when the dough is finished requires close observation of color and bubbling activity across the surface. Watch for the edges of the pizza crust to turn a deep golden brown, and ensure the shredded mozzarella and provolone blend has melted into a continuous, bubbling layer that shows small amber spots. Because ovens develop hot spots, pull the pan at the 10-minute mark if the corners darken too quickly, as residual heat will finish the baking process on the metal sheet.
Adjusting Quantities and Dairy Components
Scaling this recipe requires attention to pan dimensions, because crowding twelve strips onto a single standard cookie sheet traps steam and prevents proper browning. When doubling the batch for a larger group, divide the dough across two separate pans and rotate their rack positions halfway through the 12-minute baking window. For those modifying the dairy components, hard Italian cheeses like parmesan can be increased by up to fifty percent without altering the moisture balance, whereas adding more high-moisture fresh mozzarella requires blotting the excess liquid with a paper towel before baking.
