This whimsical candy cane pizza bread sticks idea began as a holiday experiment the year I wanted a savory centerpiece that doubled as a party activity. I was squeezing a little extra joy into a slow December afternoon, and with a can of refrigerated dough, a jar of marinara, and a bag of mozzarella, these twisted shapes came to life. They are crispy on the outside, soft and pillowy inside, with a molten cheese ribbon and a bright tomato hit in every bite. Friends and family touted them as both charming and unexpectedly delicious. They became our go-to appetizer for gatherings when I wanted something that felt special without adding hours in the kitchen.

I first discovered the combination when I needed a last-minute snack for a small holiday potluck. With a few simple twists and a baking tray, the dough transformed into candy cane silhouettes that made everyone smile before they even tasted them. The balance of the salty, melted cheese and the slightly herbaceous marinara is comforting and familiar, while the olive oil and oregano finish gives the exterior a golden, aromatic crunch. These bread sticks are a perfect recipe when you want something festive, shareable, and reliably crowd-pleasing.

Ingredients

• Refrigerated pizza dough: One 13.8-ounce can provides a soft, elastic base. Look for a brand with simple ingredients and good texture; it puffs and browns reliably in high heat.
• Marinara sauce: One half cup of a thicker jarred sauce keeps the center from making the dough soggy. Choose a brand with bright tomatoes and basil notes for the best flavor.
• Shredded mozzarella cheese: One cup of low-moisture shredded cheese melts consistently and gives that classic stringy pull. Whole-milk mozzarella has richer flavor, but part-skim prevents excess oil.
• Dried oregano: A half teaspoon adds classic Italian herb aroma and pairs well with tomato and cheese without overpowering the filling.
• Olive oil: One tablespoon brushed on the exterior promotes deep golden color and crispness; use extra virgin for flavor.
• Fresh thyme or basil for garnish (optional): A few leaves of fresh herb sprinkled after baking add color and a fresh herbal lift to each bite.

Instructions

Preheat and prepare: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and lightly oil it. Preheating to 400 degrees gives a fast oven spring that keeps the exterior crisp and the interior tender; allow at least 10 minutes for the oven to fully reach temperature. Roll out the dough: Unroll the refrigerated dough onto a lightly floured surface and press gently into a rectangle about 10 by 8 inches. If the dough resists, let it rest for 5 minutes to relax the gluten. The dough should be pliable but not sticky; dust with a little flour if needed. Assemble the filling: Spoon the marinara down the center third of the dough rectangle in an even line, leaving a 1/2-inch border. Sprinkle the shredded mozzarella and the dried oregano over the sauce. The goal is a concentrated ribbon of filling so the twists trap the ingredients without leaking excessively during baking. Cut, twist, and shape: Using a sharp knife or pizza cutter, slice the dough into 8 long strips across the width so each strip contains filling in the center. Gently lift each strip, fold it in half lengthwise over the filling, and twist twice to create the candy cane spiral. Curve the top into a cane shape and place on the prepared sheet about an inch apart. Twisting compresses the layers and creates the attractive spiral while keeping the filling enclosed. Finish and bake: Brush each stick with the tablespoon of olive oil and sprinkle a pinch of oregano on top. Bake in the preheated 400 degree Fahrenheit oven for 12 to 15 minutes, rotating the pan halfway through for even browning. Look for a deep golden surface and a melted, bubbling center; if cheese oozes, catch it with a spatula when transferring. Cool and garnish: Allow the sticks to rest for 3 to 5 minutes on the sheet before transferring to a cooling rack. This brief rest lets the filling set so you avoid molten cheese burns. Finish with fresh thyme or basil leaves for color and an herbal lift. Serve warm for the best texture and flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350 degrees Fahrenheit for 6 to 8 minutes to revive the crisp exterior and melty center. If you want to freeze, shape the sticks and flash-freeze them on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 400 degrees Fahrenheit, adding a few minutes to ensure the center heats through. Avoid microwaving as it softens the crust.

Ingredient Substitutions

For a dairy-free option, swap shredded mozzarella for a plant-based shredded cheese and use an olive oil-based marinara. For extra flavor swap half the mozzarella for shredded provolone or fontina. If refrigerated dough is not available, use one standard ball of store-bought or homemade pizza dough (about 12 ounces). Reduce the sauce slightly if your marinara is very thin to prevent sogginess. Fresh herbs may replace dried oregano at a 3 to 1 ratio, but add fresh herbs after baking to preserve brightness.

Serving Suggestions

Serve the sticks on a wooden board with small bowls of extra marinara, garlic butter, or a roasted red pepper dip. They pair well with a crisp green salad or a platter of cured meats and olives for a heartier spread. Garnish with a sprinkling of flaky sea salt and torn basil leaves. For a party, arrange them upright in a crock to mimic a candy cane display and make them easy for guests to grab.

Seasonal Adaptations

During winter holidays, add a pinch of crushed red pepper to the sauce for warmth, or sprinkle a little grated Parmesan and chopped rosemary before baking for an aromatic twist. In summer, top with fresh cherry tomatoes and basil after baking to keep flavors bright. For a spooky Halloween version use black olives and sun-dried tomatoes for color contrast. The basic method works year-round with small swaps to reflect seasonal produce and holiday themes.

Meal Prep Tips

Assemble the sticks up to the point of baking and refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours. This saves time on the day of serving—simply brush with oil and bake. For batch prepping, freeze single-layer trays of shaped, unbaked sticks and store in freezer bags. Thaw in the refrigerator overnight and bake to restore that fresh-baked quality. Use parchment to prevent sticking during both freezing and baking.

These candy cane-shaped bread sticks are the kind of small, joyful dish that makes gatherings feel curated without fuss. Whether you are feeding a crowd or making a playful weekday snack, they deliver comfort and charm in equal measure. Give them a try, and then make them your own with favorite cheeses and herbs.