This copycat of Pizza Hut's cheese sticks has been my go-to crowd pleaser for impromptu game nights and quiet weekend cravings. I first recreated this combination late one evening when the box delivery was delayed; using pantry staples and a pound of dough, I made a batch that vanished faster than I could plate them. The pull-apart mozzarella and crisp, buttery exterior hit the same satisfying notes: warm, stringy cheese and a garlicky, herb-kissed finish that invites one more bite.

What makes these especially comforting is the contrast—pillowy dough stretched thin, a generous ribbon of mozzarella inside, and a golden, fragrant coat of melted butter, garlic, and Italian herbs. I love how the center stays soft and cheesy while the edges get a light crunch. This version uses easily sourced ingredients: store-bought dough for speed or homemade if you want that extra layer of control. Either way, the result is reliably nostalgic and wildly shareable.

Ingredients

• 1 lb pizza dough: Use store-bought dough for convenience or a soft, high-hydration homemade dough if you prefer. Look for dough labeled "pizza dough" at the grocery store—Pillsbury and local pizzerias both sell reliable options. The dough determines the texture, so avoid overly stiff dough.
• 2 cups whole milk mozzarella, shredded: Fresh-shredded whole-milk mozzarella melts creamier and stretches better than pre-shredded blends that contain anti-caking agents. Brands like Galbani or BelGioioso yield a great melt.
• 1/2 cup Parmesan, grated: Use finely grated Parmigiano-Reggiano or a good-quality aged Parmesan for nutty saltiness that complements the mozzarella. Avoid pre-grated powders if possible.
• 2 teaspoons garlic powder: Garlic powder provides even, toasty garlic flavor without the moisture of fresh garlic (which can make the dough soggy). If using fresh garlic, mince and sauté briefly in butter first.
• 4 tablespoons butter, melted: Unsalted butter gives a golden sheen and rich flavor. Clarified butter works well if you want higher oven tolerance and a cleaner butter flavor.
• 1 teaspoon Italian seasoning: A blend of dried oregano, basil, and thyme; use freshly crushed for a brighter herb note. If you have a jar labeled "Italian seasoning" it’s a perfect shortcut.

Instructions

Step 1 — Ready the oven and dough: Preheat the oven to 450°F. If using a pizza stone, place it in the oven to heat for at least 30 minutes. Lightly flour a work surface, then press or roll the 1 lb dough into a roughly 10x12-inch rectangle—aim for an even thickness so the sticks bake uniformly. Step 2 — Layer the cheese: Scatter the shredded mozzarella evenly over half of the rectangle, leaving a 1/2-inch border. Sprinkle the grated Parmesan over the mozzarella to add savory depth. This layered approach creates a stable cheese pocket that melts without leaking. Step 3 — Fold, seal, and cut: Fold the dough over the cheese so edges meet, pressing firmly to seal. Using a sharp knife or pizza cutter, slice the sealed rectangle into 6–8 equal strips (about 1.5–2 inches wide). For a playful look, twist each strip gently or leave them straight—just ensure the seam stays pinned down. Step 4 — Bake until golden: Place the sticks on a parchment-lined baking sheet about 1 inch apart. Bake for 10–12 minutes, rotating halfway, until edges are golden and cheese is bubbly. Visual cues: the top should be lightly browned and the bottom sound hollow when tapped. Step 5 — Make the garlic butter and finish: While the sticks bake, whisk together melted butter, garlic powder, and Italian seasoning. As soon as the sticks come out of the oven, brush them generously with the garlic butter so it soaks into the crust. Serve warm with a side of marinara for dipping.

Storage Tips

Store cooled sticks in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooled sticks on a tray for 1 hour, then transfer to a freezer bag for up to 1 month. When reheating from frozen, allow them to thaw in the refrigerator for a few hours, then reheat in a 375°F oven for 8–10 minutes or until warmed through and crisp. Avoid the microwave for reheating—while quick, it makes the crust chewy rather than crisp. Use parchment or a wire rack on a baking sheet to encourage even reheating and prevent sogginess.

Ingredient Substitutions

If you need to swap ingredients, try low-moisture part-skim mozzarella for a firmer melt with less oil; reduce the amount slightly to avoid puddling. Use Asiago or Pecorino Romano in place of Parmesan for a tangier finish. For a dairy-free version, use a plant-based stretchy mozzarella alternative and vegan butter—note the texture and flavor will differ, and baking time may vary. To make these gluten-free, use a 1:1 gluten-free pizza dough or refrigerated gluten-free dough, but expect a slightly different chew and browning pattern.

Serving Suggestions

Serve the sticks hot with warm marinara or a herbed ranch dip for contrast. For a sharing platter, add sliced pepperoni, roasted red peppers, and olives on the side. Garnish with extra grated Parmesan and a sprinkle of chopped fresh parsley or oregano for color and freshness. These pair beautifully with a crisp salad or a bowl of tomato soup—the acidity balances the richness of the cheese. For parties, double the batch and keep them warm in a low oven (200°F) on a parchment-lined sheet.

Cultural Background

Cheesy breadsticks are a cross-cultural comfort item with roots in American pizzerias and the broader tradition of simple, shareable baked goods. Chains like Pizza Hut popularized the garlic-buttered cheese stick as an appetizer in the late 20th century, turning it into a nostalgic staple. The idea of using dough as a vehicle for cheese and herbs traces back through many regional Italian breads and formulas, but the modern, assembly-line style of these sticks is distinctly American—designed for quick baking, finger-friendly eating, and broad appeal.

Seasonal Adaptations

In cooler months, add a spoonful of caramelized onion or a scattering of roasted mushrooms inside for an earthy twist. Summer calls for fresh basil folded in after baking or a sun-dried tomato and basil mix inside for brightness. At holiday gatherings, fold in a few tablespoons of finely chopped prosciutto or sage into the butter for a festive aroma. Small swaps in fillings and finishing herbs can keep this snack feeling fresh year-round without changing the technique.

Meal Prep Tips

For efficient meal prep, assemble the sticks up to the cutting step and refrigerate for up to 24 hours; bake from chilled, adding a minute or two to the bake time. Portion into individual containers with a small cup of sauce for grab-and-go lunches, and label with the reheating instructions. When preparing for a crowd, bake in batches and keep finished sticks on a wire rack in a 200°F oven while the rest finish baking—this preserves texture without overcooking.

These sticks are proof that simple ingredients treated with care can create something truly special. Whether you’re channeling pizza-joint nostalgia or building a new family favorite, this method delivers consistent results and plenty of smiles. Grab a napkin and enjoy—the first pull is always the best.