Homemade Pizza Sticks

Name: Homemade Pizza Sticks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb (454 g) pizza dough (store-bought or homemade, room temperature); 8 oz (226 g) shredded low-moisture mozzarella; 4 oz (113 g) sliced pepperoni (about 20–25 slices); 3 tbsp (42 g) unsalted butter, melted; 1 tsp garlic powder (or 2 cloves minced garlic); 1 tsp dried parsley (or 1 tbsp fresh, finely chopped); Pinch of kosher salt (optional); Dipping sauces: marinara, ranch, or pesto (optional)

There’s a moment when the oven door opens and a warm, garlicky cloud pours out — mozzarella stretching in slow-motion, pepperoni edges kissing golden brown, and butter sizzling into fragrant flecks of parsley. That scent alone can lift a dull afternoon into something celebratory. Each pizza stick offers a satisfying contrast: a crisp exterior giving way to a pillowy interior and molten cheese that strings like a memory. These bites are comfort food made nimble — perfect for sinking into on cozy mornings with coffee or for passing around at game night, family gatherings, or quick weeknight dinners.

If you want to adapt these for dietary needs or pairings, try a gluten-free twist inspired by a similar garlic-bread pizza idea: gluten-free garlic bread pizza. Read on — this recipe is easy enough for a weeknight, festive enough for a crowd, and versatile enough to become a new family favorite.

Dish Snapshot

Prep Time: 15 minutes (active)
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: about 6 (2 sticks per person, yields ~12 sticks)
Difficulty Level: Easy — great for beginner home cooks

Nutrition Highlights

Approximate nutrition per serving (2 pizza sticks). Values are estimates based on standard ingredient entries from USDA FoodData Central and typical commercial products; adjust if you use low-sodium or light varieties.

Calories: ~460 kcal
Protein: ~19 g
Carbohydrates: ~38 g
Fat: ~26 g
- Saturated Fat: ~12 g
Fiber: ~1.5 g
Sugar: ~2 g
Sodium: ~650 mg

Notes: These figures are approximate and intended to give a reliable ballpark for meal planning. Estimates were compiled using reputable nutrient databases (USDA FoodData Central) and reflect classic ingredients: 1 lb pizza dough, 8 oz mozzarella, 4 oz pepperoni, and butter-based garlic seasoning. If you need more precise tracking for medical or strict dietary needs, weigh your specific brands and consult the product nutrition labels or a registered dietitian.

Why You’ll Love It

Irresistible aroma and texture: The buttery garlic top and bubbling mozzarella create a scent and mouthfeel that pull people to the table immediately.
Built for sharing: Fingers-friendly pizza sticks are perfect for casual gatherings, parties, and kids’ lunches.
Quick satisfaction: From freezer-to-oven or store-bought dough to finished sticks in about half an hour — ideal for busy nights.
Customizable: Swap cheeses, proteins, or seasonings to suit tastes or dietary needs without losing the core experience.

Step-by-Step Instructions

Ingredients

1 lb (454 g) pizza dough (store-bought or homemade, room temperature)
8 oz (226 g) shredded low-moisture mozzarella
4 oz (113 g) sliced pepperoni (about 20–25 slices)
3 tbsp (42 g) unsalted butter, melted
1 tsp garlic powder (or 2 cloves minced garlic)
1 tsp dried parsley (or 1 tbsp fresh, finely chopped)
Pinch of kosher salt (optional)
Dipping sauces: marinara, ranch, or pesto (optional)

Optional ingredients & substitutions

Vegetarian: omit pepperoni; add roasted bell peppers or sautéed mushrooms.
Vegan: use vegan mozzarella and dairy-free butter.
Gluten-free: use a gluten-free pizza dough or pre-made GF crust.
Extra crisp: brush sticks with an egg wash before baking for color.

Directions

Preheat the oven according to the pizza dough package instructions (typically 425–450°F / 220–230°C). Line a baking sheet with parchment paper or a silicone mat.
On a lightly floured surface, roll or stretch the pizza dough into a rectangle roughly 10 x 12 inches. Aim for about 1/4–1/2 inch thickness for a good balance of crisp and chew.
Evenly sprinkle the shredded mozzarella over the dough, leaving a 1/2-inch border on one long edge to help sealing. Arrange pepperoni slices over the cheese in a single layer.
Fold the long edge over the toppings to create a seam (optional), or simply cut the topped dough into 12 equal strips (about 1-inch to 1.25-inch wide).
If you folded, press the seam to seal; for open-topped strips, press edges slightly to compact. Transfer sticks to the prepared baking sheet, spaced 1/2 inch apart.
Combine melted butter, garlic powder (or minced garlic), parsley, and a pinch of salt. Brush the mixture over each stick evenly.
Bake for 15–20 minutes, rotating the sheet halfway through, until the sticks are puffed, the cheese is melted, and edges are golden brown.
Remove from oven and let cool 2–3 minutes. Serve warm with your favorite dipping sauces.

Practical tips

Avoid overloading with cheese to prevent greasy, soggy centers.
If using fresh mozzarella (higher moisture), place it on a paper towel first to absorb excess moisture.
For extra crunch, broil for 1 minute at the end — watch closely to prevent burning.

In another cozy meal pairing, try serving these with a hearty main like this roasted-chicken idea: herb-roasted chicken drumsticks with potatoes & veggies for a full-family spread.

Serve It Up

Classic: Serve warm with marinara or pizza sauce for dipping.
Fancy snack board: Add them to a platter with olives, roasted peppers, and slices of salami.
Breakfast twist: Warm with a pat of butter and pair with coffee or tea for a savory morning treat.
Party-friendly: Arrange on a charcuterie-style board and label dipping sauces (ranch, pesto, spicy arrabbiata).
Kid-approved: Cut sticks smaller for lunchboxes; include a small container of ketchup or mild BBQ sauce.

Shelf Life & Storage

Room temperature: Do not leave out more than 2 hours (perishable poultry/meat and dairy safety guidelines). For safety, avoid storing at room temp for days.
Refrigeration: Store in an airtight container for 3–4 days. Reheat in the oven at 350°F (175°C) for best texture.
Freezer: Freeze cooled sticks in a single layer on a tray, then transfer to a freezer bag for up to 1–2 months. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes, or until heated through and crisp.

Follow safe food-handling practices: cool to room temperature no longer than 2 hours before refrigerating, and reheat thoroughly to 165°F (74°C) if needed.

Pro Tips & Tricks

Cheese choice matters: low-moisture part-skim mozzarella melts beautifully without releasing excess water, giving a cleaner, stringier pull.
Crisp edges: space sticks slightly apart on the baking sheet and bake on the lower rack for a crisper bottom.
Pre-toast pepperoni: briefly heat pepperoni slices in a dry skillet to render a bit of fat and intensify flavor before topping.
Brush after baking for glossy finish: a final brush of herb-butter after baking gives shine and fresh garlic aroma without sogginess.
Scaling: double the recipe and bake on two sheets, swapping racks halfway through for even browning.

Creative Twists

Veggie Supreme: Replace pepperoni with thin-roasted zucchini, caramelized onions, and roasted red peppers. Add a sprinkle of feta for tang.
Vegan & Gluten-Free: Use a certified gluten-free dough and a plant-based mozzarella; swap butter for olive oil or vegan spread.
Spicy Italian: Add a pinch of red pepper flakes to the butter mix and top with spicy salami or chorizo.
Sweet Dessert Sticks: Use sweet dough, brush with butter and cinnamon sugar after baking, and serve with warm chocolate or honey for dipping.

All Your Questions Answered

Q: Can I make these ahead and reheat?
A: Yes — bake fully, cool, refrigerate up to 3 days, and reheat in a 350°F oven for 8–10 minutes. For frozen sticks, reheat at 375°F for 12–15 minutes.

Q: My sticks are soggy in the middle — what went wrong?
A: Likely too much moisture (fresh mozzarella or overloading toppings). Use low-moisture cheese, thinly slice toppings, or briefly pat fresh mozzarella to remove excess liquid.

Q: What’s a good dipping sauce for kids?
A: Classic marinara, mild ranch, or a honey-ketchup blend are usually kid-friendly.

Q: Can I use homemade dough?
A: Absolutely. If your dough is very airy or wet, roll slightly thinner to ensure even bake time.

Q: Healthier swaps?
A: Choose turkey pepperoni, part-skim mozzarella, whole-grain or cauliflower-based dough, and reduce butter or replace it with olive oil.

Conclusion

Ready to make your own batch tonight? These pizza sticks are quick, craveable, and endlessly adaptable — a simple recipe that delivers big on comfort and crowd-pleasing flavor. If you want another take to compare techniques or presentation ideas, check out this approachable version of Homemade Pizza Sticks from a different home-cooking perspective at Homemade Pizza Sticks – 12 Tomatoes. For a very simple, family-friendly method with step-by-step photos, this Easy Pizza Sticks guide is a helpful companion: Easy Pizza Sticks – Heather Likes Food.

If you try the recipe, come back and share your photos and tweaks — I love seeing how you make it your own. Happy baking!