Crispy-edged, pillowy bread strips topped with melted mozzarella and Parmesan and brushed with garlicky butter, served with warm pizza sauce for dunking. Mildly garlicky, cheesy, and perfect for sharing.
Dunk-Ready Cheesy Garlic Breadsticks
Crispy-edged, pillowy strips of pizza dough brushed with garlicky butter and melted cheese — built for dunking into warm pizza sauce and sharing around the table.
This is the kind of recipe that rescues pizza night when you want something hands-on, slightly fancy, and universally appealing. Finger-width strips of stretched pizza dough bake up with golden, crunchy edges and a soft, airy center, so they pull apart easily and are perfect for little hands (and big appetites) to dip. The garlicky butter soaks into the dough while the cheeses form those irresistible strings you hope for with every bite.
Flavors are simple but satisfying: minced garlic melted into butter and olive oil with a pinch of Italian seasoning, kosher salt, black pepper and just a whisper of red pepper flakes for balance. A blanket of shredded mozzarella and a dusting of Parmesan melts and browns on top, giving you gooey cheese and nutty, toasty pockets in every strip. Brushing most of the butter mixture on before baking helps the dough absorb flavor; reserve a splash to brush on hot strips for extra gloss and garlicky pop. A scattering of cornmeal on the baking sheet keeps everything from sticking, and a sprinkle of fresh parsley brightens the finished plate.
Practically speaking, this is a quick prep—about 15 minutes—and a fast bake, so it fits neatly into weeknight dinner routines or as a crowd-pleasing appetizer for movie night. Make it with store-bought dough for speed, let kids help stretch and cut the strips, and keep a warm bowl of pizza sauce nearby for dunking. If you want to vary things, tuck mini pepperoni slices under the cheese before baking or swap in a blend of provolone and mozzarella for a slightly sharper melt.
Ingredients
How to Make Dippable Cheesy Garlic Bread Pizza Night
- Preheat the oven to 450°F and place a rack in the middle position; line a baking sheet with parchment or foil and sprinkle the surface with the cornmeal to prevent sticking.
- Mince the garlic finely, then melt the butter in a small saucepan or microwave and stir in the minced garlic, olive oil, Italian seasoning, kosher salt, black pepper, and red pepper flakes; set aside to let flavors meld for a minute.
- On a lightly floured surface, stretch or roll the pizza dough into a roughly 12×8-inch rectangle about 1/2-inch thick, then cut the dough into 12–16 finger-width strips using a pizza cutter or sharp knife.
- Arrange the strips on the prepared baking sheet with a little space between each piece; brush the tops generously with about two-thirds of the garlic-butter mixture so the dough soaks some flavor.
- Evenly sprinkle the mozzarella and then the Parmesan over the strips, pressing lightly so the cheese adheres; reserve the remaining garlic butter for finishing after baking.
- Bake until the edges are golden and cheese is fully melted, 12–15 minutes; if you want extra browning, switch the oven to broil and watch carefully for 60–90 seconds until the cheese is lightly blistered.
- Meanwhile, warm the pizza sauce in a small saucepan over low heat or in the microwave in 30-second bursts until hot and smooth.
- Remove the bread from the oven, brush with the remaining garlic-butter, sprinkle with chopped fresh parsley, let rest 2–3 minutes, then serve warm with the hot pizza sauce for dipping.
Recipe Card
Dippable Cheesy Garlic Bread Pizza Night
Crispy-edged, pillowy bread strips topped with melted mozzarella and Parmesan and brushed with garlicky butter, served with warm pizza sauce for dunking. Mildly garlicky, cheesy, and perfect for sharing.
- Prep
- 15 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 450°F and place a rack in the middle position; line a baking sheet with parchment or foil and sprinkle the surface with the cornmeal to prevent sticking.
- Mince the garlic finely, then melt the butter in a small saucepan or microwave and stir in the minced garlic, olive oil, Italian seasoning, kosher salt, black pepper, and red pepper flakes; set aside to let flavors meld for a minute.
- On a lightly floured surface, stretch or roll the pizza dough into a roughly 12×8-inch rectangle about 1/2-inch thick, then cut the dough into 12–16 finger-width strips using a pizza cutter or sharp knife.
- Arrange the strips on the prepared baking sheet with a little space between each piece; brush the tops generously with about two-thirds of the garlic-butter mixture so the dough soaks some flavor.
- Evenly sprinkle the mozzarella and then the Parmesan over the strips, pressing lightly so the cheese adheres; reserve the remaining garlic butter for finishing after baking.
- Bake until the edges are golden and cheese is fully melted, 12–15 minutes; if you want extra browning, switch the oven to broil and watch carefully for 60–90 seconds until the cheese is lightly blistered.
- Meanwhile, warm the pizza sauce in a small saucepan over low heat or in the microwave in 30-second bursts until hot and smooth.
- Remove the bread from the oven, brush with the remaining garlic-butter, sprinkle with chopped fresh parsley, let rest 2–3 minutes, then serve warm with the hot pizza sauce for dipping.
Nutrition
- Carbohydrates
- 60
- Saturated Fat
- 15
- Sodium
- 1000
- Fiber
- 3
- Unsaturated Fat
- 17
- Protein
- 28
- Fat
- 32
- Cholesterol
- 75
- Trans Fat
- 0.3
- Calories
- 630
- Sugar
- 4