Pepperoni Breadsticks Recipe
Make Pepperoni Breadsticks Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Finish & Dipping
Method
Dough
- 1
Bloom yeast and combine wet
Put warm water (about 105–115°F / 40–46°C) into a medium bowl. Stir in sugar and sprinkle the instant dry yeast over the top. Let sit 5 minutes until foamy. Add olive oil to the yeast mixture and stir to combine.
- 2
Mix and knead
In a large bowl or the bowl of a stand mixer, whisk together the flour and salt. Pour the yeast mixture into the flour. Stir with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use dough hook on low–medium for 5 minutes). If dough is too sticky, sprinkle up to 2 tablespoons additional flour; it should be tacky but manageable.
- 3
Filling & Assembly
- 4
Prepare filling
While the dough rises, shred the mozzarella if not pre-shredded. Mix the shredded mozzarella, grated Parmesan, Italian seasoning and crushed red pepper flakes in a bowl. Tear or cut pepperoni slices into halves or quarters if large so they layer evenly.
- 5
Roll out dough
After dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/4 inch thick.
- 6
Layer filling
Evenly distribute the pepperoni over the dough, leaving a 1/2-inch bare margin on one long edge for sealing. Sprinkle the cheese mixture evenly over the pepperoni so the filling layer is uniform.
- 7
Form breadsticks
Starting at the long edge opposite the bare margin, tightly roll the dough into a log, sealing the bare margin with a little water to close. With a sharp knife or bench scraper, cut the log into 10–12 equal pieces (about 1-inch wide). Place each piece seam-side down on a parchment-lined baking sheet, spacing 1/2 inch apart. If you prefer longer sticks, cut into 8 pieces instead.
- 8
Second rise
Cover the assembled sticks loosely with a clean towel and let rest 15–20 minutes for a short second rise while you preheat the oven to 400°F (200°C).
Finish & Bake
- 9
Preheat
Preheat oven to 400°F (200°C) if you haven't already. Position a rack in the center.
- 10
Butter-garlic topping
In a small bowl, combine the melted butter and minced garlic. Brush the tops of each breadstick with most of the butter mixture, reserving about 1 teaspoon for after baking. Sprinkle the tops lightly with coarse or flaky salt.
- 11
Bake
Bake the breadsticks 14–18 minutes, until golden brown on top and the cheese is melted and bubbling. Baking time will vary slightly with oven and thickness of sticks—look for an internal dough color that's cooked through (no raw dough).
- 12
- 13
Serve
Serve warm with marinara or pizza sauce on the side for dipping.