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 / Base (makes 12 individual sticks)
Cheese Filling
Garlic Butter Topping & Brush
Assembly & Finish
Method
Dough / Base (makes 12 individual sticks)
- 1
Activate yeast and combine liquids
In a medium bowl whisk warm water and warm milk (about 105–115°F / 40–46°C), add the sugar and yeast. Stir and let sit 5–7 minutes until foamy. Whisk in the melted butter.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups flour and 1 tsp kosher salt. With the mixer on low, pour in the yeast mixture. Mix until a shaggy dough forms, about 2–3 minutes. If mixing by hand, use a spatula then knead on a lightly floured surface.
- 3
Knead
Knead the dough with the hook for 6–8 minutes (or by hand for 8–10 minutes) until the dough is smooth, elastic, slightly tacky but not sticky. If dough is too sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Cheese Filling
- 5
Prepare cheese mixture
While the dough rises, combine shredded mozzarella, grated parmesan, and ricotta (if using) in a bowl. Mix so the cheeses are evenly distributed. Keep covered and refrigerated until assembly.
Garlic Butter Topping & Brush
- 6
Make garlic butter
In a small saucepan over low heat (or microwave in short bursts), melt 4 tablespoons unsalted butter. Stir in minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 1 tsp black pepper. Warm gently for 1–2 minutes to soften garlic and let flavors infuse; do not brown the garlic. Remove from heat and reserve about 2 tablespoons of this mixture for brushing after baking. The rest will be used during assembly.
Assembly & Baking
- 7
Roll out and portion
After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 18 inches and about 1/8–1/4 inch thick. Sprinkle the cheese mixture evenly over the rectangle, leaving a 1/2-inch edge. Gently press the cheese into the dough so it adheres.
- 8
Fold and cut
Fold the long edge of the dough over the cheese to encase it, pressing seam gently to seal. Using a sharp knife or pizza cutter, trim edges and cut the filled rectangle into 12 equal strips (about 1.5 x 6 inches each). Press ends to seal so cheese is enclosed.
- 9
Second rise (short)
Place the 12 sticks on a baking sheet lined with parchment and lightly dusted with cornmeal or semolina, spacing about 1 inch apart. Cover loosely with plastic or a towel and let rest 20–25 minutes for a short proof.
- 10
Preheat oven
Preheat oven to 425°F (220°C) during the second rise. Position rack in the middle of the oven.
- 11
- 12