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Pizza Sticks

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Ingredients

Adjust Servings:
1 (11 ounce) package refrigerated breadstick dough (pillsbury)
pepperoni
1 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon italian seasoning
1 tablespoon garlic powder
1 (7 ounce) can pizza sauce

Nutritional information

62.1
Calories
32 g
Calories From Fat
3.6 g
Total Fat
2.1 g
Saturated Fat
12.3 mg
Cholesterol
143.9 mg
Sodium
3.4 g
Carbs
0.6 g
Dietary Fiber
0.6 g
Sugars
4.1 g
Protein
40g
Serving Size

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Pizza Sticks

Features:
  • Gluten Free
Cuisine:

I found it easier to keep the pepperoni & cheese inside if used two breadsticks, layed out side-by-side and with the dough pinched together. I subbed cheddar cheese since I didn't have time to defrost the mozzarella. Mine needed to bake about 12 minutes before they were done. This made a nice quick lunch for my 3 year-old DD and myself. Thanks for sharing!

  • 35 min
  • Serves 8
  • Easy

Ingredients

Directions

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Pizza Sticks, We used to make something similar to this at a Bakery that I worked at They were a big hit with the customers , I found it easier to keep the pepperoni & cheese inside if used two breadsticks, layed out side-by-side and with the dough pinched together I subbed cheddar cheese since I didn’t have time to defrost the mozzarella Mine needed to bake about 12 minutes before they were done This made a nice quick lunch for my 3 year-old DD and myself Thanks for sharing!, We used to make something similar to this at a Bakery that I worked at They were a big hit with the customers


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Steps

1
Done

Roll Out Bread Sticks on an Ungreased Cookie Sheet, Lay Two Pepperoni on the End, Sprinkle With Some Mozzarella Cheese and Fold Bread Stick Over and Twist, Then Mix Together Parmesan, Italian Seasoning, and Garlic Powder and Sprinkle Over Top of Twisted Bread Stick.

2
Done

Add More Mozzarella If Desired and Bake For 5-8 Minutes in a 350f Oven or Golden Brown.

3
Done

Dip in Heated Pizza Sauce.

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Mabel Kim

Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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