📝 About This Recipe
These Pizza Sticks are the ultimate evolution of the classic slice, reimagined into a portable, dunkable format that captures the nostalgic charm of a boardwalk snack. Each stick features a pillowy, cold-fermented dough base layered with a rich three-cheese blend and savory pepperoni, all finished with a decadent brush of herb-infused garlic butter. They offer the perfect balance of a crispy underside and a soft, cheesy center, making them an irresistible centerpiece for game nights or casual gatherings.
🥗 Ingredients
The Dough & Base
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Cornmeal (for the baking sheet texture)
The Fillings
- 2 cups Low-moisture Mozzarella (freshly shredded for better melt)
- 1/2 cup Sharp Provolone (shredded)
- 1/4 cup Parmesan Cheese (finely grated)
- 40 slices Pepperoni (standard or mini size)
- 1 teaspoon Dried Oregano
Garlic Herb Glaze
- 4 tablespoons Unsalted Butter (melted)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Garlic Salt
Dipping Sauce
- 1.5 cups Marinara Sauce (warmed for serving)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position an oven rack in the lower-middle position for the best crust browning.
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2
Lightly grease a large rimmed baking sheet with olive oil and sprinkle the cornmeal evenly across the surface.
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3
On a lightly floured surface, roll out your pizza dough into a large rectangle, approximately 12x15 inches in size.
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4
Using a pizza cutter or sharp knife, cut the dough rectangle in half lengthwise to create two long strips.
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5
On one half of the dough, distribute the mozzarella and provolone cheeses evenly, leaving a 1/2-inch border around the edges.
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6
Layer the pepperoni slices over the cheese and sprinkle with the dried oregano and half of the grated Parmesan.
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7
Carefully lift the second half of the dough and place it directly on top of the cheese and pepperoni layer.
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8
Use your fingers or a fork to firmly crimp and seal the edges all the way around, creating one large stuffed dough sheet.
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9
Using a pizza cutter, slice the dough widthwise into 1-inch wide sticks. You should get about 12-14 sticks. Do not move them yet; keep them close together.
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10
Transfer the entire 'raft' of sticks onto the prepared baking sheet, or separate them slightly if you prefer crispy edges on all sides.
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11
In a small bowl, whisk together the melted butter, minced garlic, parsley, and garlic salt.
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12
Generously brush half of the garlic butter mixture over the tops of the dough sticks.
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13
Bake for 15-18 minutes, or until the cheese is bubbling and the crust is a deep golden brown.
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14
Remove from the oven and immediately brush with the remaining garlic butter and a final sprinkle of Parmesan cheese.
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15
Let rest for 5 minutes to allow the cheese to set slightly before pulling the sticks apart and serving with warm marinara.
💡 Chef's Tips
For the best flavor, let your dough sit at room temperature for at least 30 minutes before rolling to prevent it from snapping back. Avoid using fresh mozzarella (the kind in water) as it releases too much moisture and will make the sticks soggy. If you like a 'pull-apart' style, keep the sticks touching on the pan; for 'crunchy' style, space them 1 inch apart. Use a silicone baking mat or parchment paper if you are worried about the cheese sticking to the pan. Substitute pepperoni with cooked Italian sausage or finely chopped bell peppers for a vegetarian twist.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Caesar salad to cut through the richness of the cheese. Pair with a chilled Italian Lager or a zesty Cream Soda. Provide a side of Creamy Garlic Ranch or Hot Honey for alternative dipping options. Add a bowl of pickled banana peppers or pepperoncinis on the side for a vinegary crunch.