These easy Pesto Breadsticks are soft and flavorful, filled with basil pesto and melted mozzarella. They make a perfect appetizer or side for soup, salad, or pasta.
Baking fresh bread doesn’t have to be difficult. Using frozen Rhodes dough simplifies the process and lets you have warm, homemade bread any night with minimal effort. I always keep a package in my freezer so I can pull out dough whenever I want a quick, impressive side.
These pesto breadsticks are simple to prepare and great for gatherings like game day. They pair beautifully with soup, salad, or pasta and add a touch of green to holiday spreads. The combination of bright basil pesto and gooey mozzarella is always a crowd-pleaser.
Pesto Breadsticks
These Pesto Breadsticks are made with one loaf of Rhodes White Bread (or 12 Rhodes Dinner Rolls) plus prepared basil pesto and shredded mozzarella. For the best flavor, use a refrigerated pesto or homemade pesto rather than a shelf-stable jar. The recipe yields a dozen breadsticks that are soft inside with a flavorful, cheesy filling.
Start by thawing the frozen loaf according to package directions until it has risen. Roll the thawed dough into a rectangle about 12×18 inches (a half-sheet size). Spread a thin, even layer of pesto over the surface.
Sprinkle the pesto layer generously with shredded mozzarella. Fold the dough in half so the shorter ends meet, enclosing the pesto and cheese between the layers.
Using a pizza cutter, slice the folded dough into twelve even strips about 1 inch wide. If you rolled the dough on a silicone mat, avoid cutting through the mat by applying gentle pressure.
Twist each strip gently to form a breadstick, keeping as much of the filling inside as possible. Place the twists about 1 inch apart on a prepared baking sheet. Cover with lightly sprayed plastic wrap and let them rest for 20–30 minutes to relax and rise slightly.
Bake at 350°F for 15–20 minutes or until the breadsticks are golden and the dough is cooked through. For extra flavor, brush the tops with melted butter mixed with a pinch of garlic salt just after they come out of the oven. Serve warm for the best texture and flavor.
Pesto Breadsticks
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Ingredients
- 1 loaf Rhodes White Bread, thawed*
- ⅓ cup prepared pesto, (refrigerated variety preferred)
- 1 ½ cups shredded mozzarella cheese
- 1 Tbsp unsalted butter, melted
- ¼ tsp garlic salt, optional
Instructions
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Place a loaf of frozen Rhodes dough on a greased or silicone-lined baking sheet and cover with lightly sprayed plastic wrap. Thaw and rise about 4–5 hours at room temperature or follow package instructions for refrigeration/overnight thawing.
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Preheat the oven to 350°F (175°C).
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Roll the thawed dough into a 12×18-inch rectangle. Use a light dusting of flour if needed. Spread pesto evenly over the dough.
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Sprinkle with shredded mozzarella, then fold the dough in half with the short edges together so the pesto and cheese are enclosed.
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Cut the folded dough into twelve 1-inch strips using a pizza cutter. If working on a silicone mat, avoid pressing hard enough to cut the mat.
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Twist each strip gently to form breadsticks and place them 1 inch apart on the prepared sheet. Cover loosely and let rest 20–30 minutes.
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Bake at 350°F for 15–20 minutes or until golden and cooked through. Brush with melted butter mixed with garlic salt if desired. Serve warm.
Notes
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