This recipe for Pizza Hut style cheese sticks has been a weeknight and party favorite in my kitchen for years. I first experimented with it after craving the familiar pull-apart mozzarella sticks served at the chain, but wanting a fresher, homemade version that used pizza dough and the cheese blend I prefer. The moment the oven opened and that warm garlic aroma filled the room I knew this was a keeper. The texture is everything: a pillowy interior, a chewy outer edge and a caramelized butter-garlic crust. My kids and partner always ask for the sauce on the side and then dip repeatedly until the platter is empty.

I discovered how simple this is to make one rainy afternoon when I had a pound of dough sitting on the counter and a craving for something cheesy and handheld. The method is unexpectedly forgiving, so even beginners will end up with a crunchy golden exterior and a molten mozzarella center. With just a handful of pantry staples and 20 minutes in the oven you can recreate that nostalgic restaurant bite at home. Serve these warm for the ideal cheese pull and crispy edge that brings everyone to the table.

Ingredients

• Pizza dough, 1 pound: Use a store-bought ball from the refrigerated case or a homemade dough. Look for dough that feels elastic and slightly tacky. For best texture, let chilled dough sit at room temperature 20 minutes before shaping.
• Whole milk mozzarella, 2 cups shredded: Choose a fresh whole milk block mozzarella and shred it yourself for better melt. Low moisture mozzarella works well to avoid excess water when baking.
• Parmesan, 1/2 cup grated: Use real Parmigiano Reggiano or a high-quality aged Parmesan. It adds savory umami and helps form that browned, slightly crisp cheese layer.
• Garlic powder, 2 teaspoons: Gives a stable garlic flavor that bakes evenly. For a fresher garlic hit, add 1 clove grated into the butter mixture.
• Butter, 4 tablespoons melted: Unsalted butter allows you to control salt. Melt and cool slightly before brushing so it soaks into the dough without making it soggy.
• Italian seasoning, 1 teaspoon: A simple blend of oregano, basil and thyme that rounds out the garlic and cheese with herb aroma.

Instructions

Prepare the dough and oven: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment. If your dough is cold, leave it 20 minutes at room temperature to relax the gluten. That makes shaping easier and helps achieve a tender interior. Roll and shape: On a lightly floured surface, roll the dough into a roughly 10 by 8 inch rectangle. Aim for an even thickness about 1/4 inch. Trim edges to square the rectangle so each stick bakes uniformly. Add cheese and fold: Evenly distribute the shredded mozzarella across the center third of the rectangle, leaving a 1/2 inch border. Sprinkle the grated Parmesan atop the mozzarella. Fold one long side over the cheese, then fold the other side to meet the first so the cheese is enclosed. Press the seam gently to seal. Cut into sticks: Using a pizza cutter or sharp knife, slice the folded dough into 6 even strips about 1 1/2 inches wide. Transfer the strips to the prepared sheet seam-side down, leaving space between pieces so heat circulates and edges brown. Brush with garlic butter: Whisk melted butter with garlic powder and Italian seasoning. Brush each stick generously and make sure the ends receive a good coating to encourage deep golden color. Optionally sprinkle a touch more Parmesan on top for an extra crust. Bake to golden: Bake in the preheated oven 10 to 12 minutes until the exterior is deep golden and the seam is sealed. Watch for cheese peeking through the ends; that signals doneness but avoid overbaking to keep the interior molten. Let cool 2 to 3 minutes before serving so the cheese sets just enough to hold.

Storage Tips

Store cooled sticks in an airtight container in the refrigerator for up to two days. For longer storage wrap each stick individually in plastic wrap then place in a freezer bag and freeze up to three months. To reheat from chilled, bake at 375 degrees Fahrenheit for 6 to 8 minutes. From frozen, thaw in the refrigerator overnight then reheat at 375 for 8 to 10 minutes. Avoid the microwave for reheating because it can make the dough rubbery and the crust lose crispness.

Ingredient Substitutions

If you need a lighter option swap whole milk mozzarella for a lower fat shredded mozzarella but expect slightly less stretch. For a dairy-free version use a firm plant-based mozzarella that melts well and replace butter with olive oil mixed with garlic powder. If you prefer stronger flavor substitute part of the mozzarella with provolone or pepper jack for heat. For gluten-free diets use a certified gluten-free pizza dough and reduce hydration slightly to account for different flour behavior.

Serving Suggestions

Serve hot with warm marinara, garlic butter or ranch on the side. Garnish with a light dusting of grated Parmesan and chopped fresh parsley for color. These pair well with a simple green salad or a classic Caesar for a fuller meal, and they are perfect finger food with beer or soda at casual gatherings. For a party platter, add sliced pepperoni and olives alongside to echo pizza flavors.

Cultural Background

Pull-apart cheesy snacks are rooted in pizza culture and American casual dining. The idea of stuffing or folding dough around cheese has European antecedents in calzone and panzerotto. The version that became popular as a chain appetizer emphasizes buttery garlic and a crisp crust, combining Italian flavors with American comfort sensibilities. Over time, variations appeared in home kitchens because the method is approachable and taps into universal love of melted cheese and warm bread.

Seasonal Adaptations

In cooler months add a pinch of smoked paprika to the butter for a warming aroma. Summer brings the chance to serve with a bright tomato and basil dipping sauce. For holidays consider mixing in roasted garlic or caramelized onions in small amounts for a richer flavor profile. Small ingredient swaps let you align these sticks with seasonal produce while keeping the core technique unchanged.

Meal Prep Tips

Assemble sticks up to the point of the butter brush and keep on a parchment-lined tray covered in the refrigerator for up to 24 hours. When ready to bake, brush, cut and finish. This approach saves active time when you need to produce fresh baked items quickly. Use an insulated baking steel or preheated sheet if you want an extra-crisp bottom without longer bake time.

These cheese sticks are simple comfort food that invite experimentation. Share them, adapt them and make them your own. The joy is in the pull and the shared silence as everyone enjoys the first bite.