Cheese Stuffed Breadsticks Recipe

Activate yeast and combine liquids

In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, and granulated sugar. Sprinkle the instant yeast over the top and let sit 5 minutes until foamy. If yeast does not foam, discard and use fresh yeast. Stir in melted butter and oil.

Mix dry and wet

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and salt. With the mixer running on low, slowly add the yeast/liquid mixture until a shaggy dough forms. If mixing by hand, pour liquids into the flour and stir with a wooden spoon until combined.

Knead

Knead the dough on medium speed with the mixer for 6–8 minutes (or on a lightly floured surface by hand for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. Add a little more flour (1 tbsp at a time) only if dough is overly sticky.

First rise

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare cheese filling

While the dough rises, combine shredded mozzarella, shredded cheddar, softened cream cheese, garlic powder, dried Italian seasoning, black pepper and salt in a medium bowl. Mix until evenly combined and smooth. Set aside in the refrigerator so the filling is slightly firmer and easier to handle.

Deflate and divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 2 ounces or slightly less each). Keep portions covered while working to prevent drying.

Shape and fill breadsticks

Working with one portion at a time, flatten each piece into a rectangle about 4 x 3 inches. Place about 1.5–2 tablespoons of the cheese filling in the center of the rectangle lengthwise. Fold the dough over the filling and pinch the edges tightly to seal, then gently roll or stretch into a 6–7 inch long stick. Ensure seams are well sealed so cheese doesn't leak during baking. Place seam-side down on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the prepared breadsticks loosely with plastic wrap or a clean towel and let them rest for 20–30 minutes until slightly puffy.

Preheat oven

While they rest, preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Brush and bake

Brush the tops lightly with some of the melted butter reserved for topping. Bake for 12–15 minutes, rotating the pan halfway through, until the breadsticks are golden brown and the filling is hot and melty. If cheese starts to leak and brown too quickly, place a sheet of foil loosely over the pan for the last few minutes.

Finish

As soon as the breadsticks come out of the oven, brush them with the remaining melted butter, sprinkle with grated Parmesan, minced parsley, and a light pinch of coarse sea salt.

Rest and serve

Let the breadsticks cool on the baking sheet for 5 minutes to set, then transfer to a wire rack. Serve warm. Store leftovers refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.