This Pizza Hut inspired cheese sticks recipe has been a weekend staple in my kitchen ever since I reproduced the flavors of my favorite takeout. I first made a version of these on a cold Saturday afternoon when the kids wanted comfort food and I wanted something fast that tasted indulgent. The combination of stretchy whole milk mozzarella and sharp grated Parmesan creates the familiar pull that makes you smile with every bite. The exterior bakes to a light golden crisp while the interior stays molten and cheesy. It is the kind of snack that disappears at parties and brings everyone to the table.

I discovered how simple it is to capture that takeout magic with just a few ingredients. I usually keep 1 pound of store bought dough in the fridge for emergencies. This recipe transforms that humble dough into a shareable plate of cheesy sticks with minimal fuss. The garlic butter finish and a sprinkle of Italian seasoning lift the flavors and make these nostalgic and modern at once. I like to serve them hot with a tangy marinara for dunking and watch the family line up for seconds.

Ingredients

• Pizza dough 1 pound: Use store bought dough from a reputable brand or make your own. Look for a dough that is soft and pliable. A higher protein flour will give a chewier bite similar to takeout versions.
• Whole milk mozzarella 2 cups shredded: Choose a whole milk variety for the best melt and stretch. Pre shredded is convenient but block mozzarella that you shred yourself melts cleaner. Brands like BelGioioso or Sargento work well.
• Parmesan 1/2 cup grated: Use freshly grated Parmesan or fresh wedge grated at home for a bright salty finish. Powdered Parmesan will be less flavorful.
• Garlic powder 2 teaspoons: Adds even garlic flavor without the moisture of fresh garlic which can cause steam pockets in the crust.
• Butter 4 tablespoons melted: Brush after baking to add shine and richness. Unsalted butter lets you control the salt level.
• Italian seasoning 1 teaspoon: A simple blend of dried oregano, basil, and thyme adds the herbal signature that complements the cheese.

Instructions

Prepare the dough and cheese:Preheat the oven to 425 degrees Fahrenheit. Lightly flour a work surface. If using refrigerated dough let it rest at room temperature for 20 minutes to make it easier to stretch. In a bowl combine the shredded mozzarella and grated Parmesan so the cheeses are evenly mixed and ready to fill. This step ensures you do not overwork the dough while assembling.Roll and shape:On a floured surface roll the dough into a roughly 12 by 8 inch rectangle about 1/4 inch thick. If the dough resists, let it rest for five minutes and try again. Use a bench scraper or a knife to cut the rectangle into eight strips along the long side. Keep the strips even to promote uniform baking.Fill the strips:Place about 2 tablespoons of the cheese mixture in the center of each strip, leaving a small margin at the edges. Fold the dough over the cheese and pinch the seam closed. Then roll each piece gently to shape into a uniform stick about 6 inches long. Make sure seams are well sealed to prevent cheese from leaking during baking.Brush and season before baking:Place the sticks on a parchment lined baking sheet with space between them. Brush each lightly with melted butter and sprinkle with half of the garlic powder and a little Italian seasoning. The butter helps the crust turn golden while the seasoning imparts flavor to the exterior.Bake to golden pull:Bake in the preheated oven for 10 to 12 minutes until the crust is golden and the cheese inside is bubbling. Rotate the pan halfway through for even browning. Visual cues to watch for include small bubbles along the seam and a uniformly golden color on the top surface.Finish and serve:Remove from the oven and immediately brush with remaining melted butter mixed with the rest of the garlic powder. Let rest for 2 minutes to allow the cheese to settle, then serve warm with warmed marinara sauce for dipping.

Storage Tips

To store leftovers, cool completely then place in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet at 350 degrees Fahrenheit for six to eight minutes to restore the crust crispness. For freezing, flash freeze the shaped sticks on a sheet for one hour, then transfer to a freezer safe bag. Bake from frozen at 425 degrees Fahrenheit adding five to seven minutes to the bake time. Avoid microwave reheating as it will make the crust soggy and the cheese rubbery.

Ingredient Substitutions

If you need a lighter option, use part skim shredded mozzarella but expect slightly less stretch. For a dairy free adaptation, replace cheeses with a firm plant based shredded alternative and brush with olive oil instead of butter. To add a smoky note try smoked mozzarella in place of part of the whole milk mozzarella. If you prefer more herb aroma add a teaspoon of finely chopped fresh basil to the cheese mix but reduce any additional salt to keep the balance right.

Serving Suggestions

Serve with a warm marinara sauce spiced with a pinch of red pepper flakes. For a party platter pair with crisp celery sticks and a simple mixed green salad dressed with lemon vinaigrette. Garnish the plate with a sprinkle of extra grated Parmesan and a scattering of chopped fresh parsley for color. These also pair well with chilled soda or a dry sparkling wine for adults.

Cultural Background

Cheese filled bread is a universal comfort across many cuisines. The concept of a cheesy breadstick is an American adaptation of Italian bread making combined with the playful, shareable spirit of casual dining. Chains like Pizza Hut popularized the form as an appetizer and today home cooks continue to adapt the idea to use fresh dough and higher quality cheeses. The appeal is universal because it plays on texture contrast and the pleasure of hot, melted cheese.

Seasonal Adaptations

In cooler months add a pinch of smoked paprika to the butter for a warming finish. In summer substitute fresh basil for the Italian seasoning and pair the sticks with a chilled tomato basil gazpacho for a light contrast. For holiday gatherings add roasted garlic to the butter for a richer, celebratory flavor that pairs well with roasted meats.

Meal Prep Tips

Shape a double batch and freeze for quick entertaining. Label freezer bags with the bake date and instructions to bake from frozen. When preparing for a week of lunches portion two sticks per container with a small cup of marinara sauce. Keep the sauce separate until serving to avoid sogginess.

These cheese sticks are a simple joy to prepare and share. They balance nostalgia with fresh technique and invite you to experiment with cheeses and seasonings. I hope you find as much delight serving them as I do watching them disappear from the plate.