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I’m so excited to share this recipe — my family absolutely devoured these Pizza Breadsticks. They combine two favorites: breadsticks and pizza. My kids actually prefer breadsticks to pizza, so stuffing breadsticks with pizza flavors was a total win.
These are great for the grill — I grilled mine, which makes them perfect for camping or backyard cookouts. We served them with warm marinara for dipping. They’re simple to assemble because they use Rhodes rolls, so there’s no need to make pizza dough from scratch.
To make them you stack and roll Rhodes dinner rolls, fill with shredded mozzarella and pepperoni, seal the edges with a little water, brush with melted butter and garlic salt, thread onto soaked wooden skewers, and grill until golden and crispy. Serve hot with warmed pizza sauce for dipping.
Pizza Breadsticks
Ingredients
- 18 Rhodes White Dinner Rolls
- 54 slices pepperoni
- 1 heaping cup shredded mozzarella cheese
- 2 Tbsp butter, melted
- 2 tsp garlic salt
- Water to seal edges
- 9 bamboo or wooden skewers, soaked in water for 15 minutes
Instructions
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For each breadstick, stack two Rhodes rolls and roll them into a log roughly 9 inches long and 2–3 inches wide. Use a little flour if needed to prevent sticking.
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Place about 6 pepperoni slices and roughly 2 tablespoons of shredded mozzarella down the center of the dough.
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Wet your fingers slightly and dab the edges of one side. Fold the dough over the filling and pinch the seam closed. Hold the breadstick and roll or press along the seam to smooth and seal it. Optionally roll it on the counter for an even shape.
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Loosely zig-zag each breadstick onto a soaked wooden skewer. Do not pack them tightly so they cook evenly and quickly.
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Preheat the grill for a few minutes and then reduce to low heat. Melt the butter and keep it near the grill with a pastry brush, tongs, and the garlic salt. Brush one side of each breadstick with butter and sprinkle with garlic salt, then place the buttered side down on the grill. Brush and season the top while it cooks. Turn the skewers periodically until all sides are golden and crispy, about 10 minutes total. Keep the heat low to avoid burning and watch for flare-ups from dripping butter.
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Serve warm with heated marinara or pizza sauce for dipping.
Notes
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