I can’t even begin to tell you how good these stuffed bread sticks are! I made a big batch for the kids for dinner and for the freezer and I had to force myself to stop at sampling just one. They definitely have a pizza taste, without the mess of a baked in sauce. Instead, they can be dipped in a variety of sauces, with Ranch dressing and pizza sauce being the top two picks here. They’re so versatile too. I think I’ll try cheddar cheese and ham as the filling next time.
I used a batch of pizza dough from the freezer (freezing tips below). I’ve shared this recipe before but I’m re-posting it here for convenience sake. I also adjusted the measurements so that the below recipe makes just enough for the bread sticks.
Stuffed Bread Sticks
- 1 t. yeast
- 1 t. sugar
- 3/4 c. warm water
- 1/4 c. olive oil
- 1/2 t. salt
- 1/2 t. Italian seasoning, optional
- 2-3 c. flour
- 8 mozzarella string cheese sticks, cut in half
- 32 slices pepperoni
- 2 T. butter or margarine, melted
- Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt
1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
2. On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.
3. Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.
I made these into mini bread sticks because I thought that would be fun for the kids. However, you can definitely make full sized ones and keep the string cheese whole.
Tips for freezing pizza dough –
Several people have asked how I freeze pizza dough. I bet there are tons of different answers to this question, so this is just what works best for me.
I prepare the dough as directed and let it rise. Then I punch it down and divide into portions, if needed. I flatten each portion into a disc shape, then I place it in a freezer bag and freeze.
When I’m ready to use the dough, I remove it from the plastic bag and place in an oiled bowl. I cover it with a towel until it’s completely thawed and then use as if fresh. I haven’t run into any problems with doing it this way and the dough always tastes as good as fresh.
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