3-Ingredient Cheesy Garlic Breadsticks

3-Ingredient Cheesy Garlic Breadsticks turn refrigerated pizza dough into a warm, cheesy side with very little effort. Melted butter and garlic powder create a simple garlic butter, while mozzarella bubbles and browns beautifully over the top. The edges bake golden, the centers stay soft and chewy, and every piece has plenty of buttery garlic flavor.

These breadsticks are especially handy when pasta, soup, or an appetizer spread needs something extra. The dough rests briefly so it rolls easily, then everything bakes together on one sheet pan. Once golden, the rectangle is sliced into shorter breadsticks that are easy to grab and dip.

Serve them warm with marinara or ranch, if desired. With a hot oven, generous mozzarella, and just a few simple ingredients, this is the kind of easy side that works for both weeknight dinners and casual entertaining.

Recipe Yield: 10–12 breadsticks

INGREDIENTS

1 lb refrigerated pizza dough (store-bought or homemade)
4 tbsp unsalted butter, melted
1 ½ cups shredded mozzarella cheese
1 ½ tsp garlic powder

1. Rest the dough and preheat:
Let the pizza dough rest at room temperature for 20 minutes. Meanwhile, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Roll the dough:
On a lightly floured surface, roll the pizza dough into an approximately 9×13-inch rectangle, about ¼-inch thick. Carefully transfer it to the prepared baking sheet.

3. Make the garlic butter:
In a small bowl, stir the melted butter with garlic powder until well combined. Then, brush the garlic butter generously and evenly over the dough.

4. Add the cheese:
Sprinkle the shredded mozzarella evenly over the dough, covering the surface generously.

5. Bake until golden:
Bake for 12–15 minutes, until the edges are golden brown and the cheese is melted, bubbly, and lightly browned in spots.

6. Slice and serve:
Let cool for 1–2 minutes, then slice into 10–12 breadsticks, or more for narrower pieces, using a pizza cutter or sharp knife. Serve warm with marinara or ranch for dipping, if desired.

Helpful Tips to Perfect This Recipe

• Let the dough relax: If the dough keeps springing back while rolling, let it rest for another 5–10 minutes before trying again. Relaxed dough is much easier to shape evenly.
• Use low-moisture mozzarella: It melts smoothly and releases less water, helping the cheese bubble and brown without making the breadsticks soggy.
• Watch the edges near the end: Pizza dough brands and ovens vary, so begin checking around 12 minutes. The edges should be golden while the center stays soft and fully baked.