Cheesy Bread Stick, Marinara Recipe

Preheat and prepare dough

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven while it preheats. Lightly dust a work surface with the all-purpose flour. Bring the pizza dough to room temperature for about 20–30 minutes if refrigerated; this makes it easier to stretch.

Roll out dough

On the floured surface, roll or stretch the dough into a rectangle roughly 12 x 8 inches (30 x 20 cm). Aim for an even thickness of about 1/4 inch. Transfer the dough to a parchment-lined baking sheet or a lightly oiled baking tray.

Prepare butter brush

In a small bowl combine the melted butter, olive oil, granulated garlic, dried oregano, and sea salt. Stir to combine. Reserve about 1 teaspoon of this mixture for brushing the finished bread sticks.

Add cheese

Evenly spread the shredded mozzarella across the center third of the rectangle, leaving a 1/2-inch border along the long edges and about 1 inch at the short ends. If using ricotta, dot small spoonfuls over the mozzarella. Sprinkle the grated parmesan over the top and scatter the chopped parsley, if using.

Fold and seal

Fold one long edge of dough over the cheese toward the center, then fold the other long edge over so the two edges meet (like closing a book). Pinch the seam and the short ends tightly to seal, tucking any exposed cheese inside. Turn the sealed seam side down on the baking sheet.

Cut into sticks

Using a sharp knife or pizza cutter, make lengthwise cuts through the dough (do not cut all the way through the bottom if you want the sticks to remain attached) to create 8 equal bread sticks (each about 1–1.5 inches wide). If you prefer individual sticks, cut through completely. Gently separate slightly so there are visible gaps between sticks.

Brush and season

Brush the top of the sticks with most of the reserved butter-garlic mixture. Sprinkle a light pinch of salt and an extra dusting of parmesan over the tops if desired.

Bake in the preheated oven for 12–16 minutes, rotating the pan once halfway through, until the top is golden brown and the cheese inside is melted and bubbly. If using a pizza stone, use the parchment to transfer onto the stone and bake for the same time, watching for quicker browning.

If you like a crispier top, switch the oven to broil for 1–2 minutes at the end — watch carefully to avoid burning.

Remove from oven and immediately brush the reserved 1 teaspoon garlic-butter mixture over the hot sticks for shine and extra flavor. Let the bread sticks rest 2–3 minutes on the baking sheet.

While the sticks bake, warm the marinara in a small saucepan over low heat until just simmering, stirring occasionally. Stir in 1 teaspoon olive oil and red pepper flakes if using. Keep warm until ready to serve.

Transfer the warm marinara to a small dipping bowl. Serve alongside the hot cheesy bread sticks.