Candy Cane Pizza Breadsticks

Candy cane pizza breadsticks bring a festive and playful twist to pizza night pairing buttery dough with gooey cheese and zippy marinara. This is a showstopper at holiday parties and an interactive project that gets everyone in the kitchen.

I whipped these up for a family movie night and they disappeared so fast I had to make a second batch before the opening credits rolled. It is an instant tradition whenever December rolls around.

Ingredients

• Refrigerated pizza dough: gives that pillowy soft and crispy texture look for a brand with simple ingredients and no added sugar
• Shredded mozzarella or fresh mozzarella strips: melt smoothly and brown beautifully fresh mozzarella gives little pockets of cheesy delight
• Marinara or pizza sauce: brings tang and savory depth choose one with plenty of herbs or make your own if you like a bolder flavor
• Olive oil: coats the dough for a golden brown finish and extra flavor choose a fruity extra virgin type for the best taste
• Italian seasoning or dried oregano: creates that signature pizzeria aroma use an oregano-dominant blend for a more classic twist
• Fresh thyme: brightens everything and adds a burst of green color opt for sprigs with small leaves and vivid color if you can find them
• Egg for egg wash: gives a glossy professional look totally optional but lovely for photos
• Salt and pepper: add pop and bring all the flavors together flaked sea salt adds great crunch if you have it

Instructions

Prepare the Dough:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line your baking sheet with parchment or very lightly grease it so nothing sticks. Roll out your pizza dough on a lightly floured surface until even. Cut the dough lengthwise into four strips about one and a half to two inches wide using a sharp knife or pizza cutter for clean edges.

Shape the Candy Canes:

Gently roll each dough strip in your hands to smooth and stretch out the length just a little. Curve the top of each strip into a classic candy cane hook shape. Carefully place the shaped strips onto your baking sheet allowing for space between each one so they do not touch as they expand.

Add the Cheese:

Arrange mozzarella along each strip either laying down thin fresh strips or sprinkling shredded mozzarella so it sticks. Lightly press it into the dough to help prevent sliding as they bake.

Add the Sauce Swirl:

With a spoon or piping bag make diagonal stripes of marinara across each strip alternating with the cheese to mimic the candy cane look. Do not worry if a bit drips over the edges this adds to the melty pizza effect.

Season and Finish:

Brush all visible dough with olive oil or use a beaten egg if you want a shiny finish. Sprinkle over your Italian seasoning or oregano for that irresistible smell. If using fresh thyme strew it over for a festive touch then finish with salt and pepper to your preference.

Bake:

Bake the breadsticks in the center of your preheated oven for twelve to fifteen minutes. Look for the dough to become deep golden at the edges while the cheese melts and bubbles and the stripes look sharp and defined. Cool for a couple minutes before moving or serving as the cheese will be very hot.

Mozzarella brings that classic stringy pull which is always the part my kids go for first and the scent of baking herbs reminds me of holiday pizza nights growing up when we would each try to make the best shaped candy cane.

Storage Tips

Keep leftovers wrapped in foil in the refrigerator and reheat in a toaster oven for maximum crispness. These are best enjoyed hot but will stay soft for a day or two if well wrapped.

Ingredient Substitutions

You can use crescents dough instead if you love a flakier texture. Any mild melting cheese works such as provolone or Monterey Jack. For a vegan version reach for non dairy cheese and omit the egg wash.

Serving Suggestions

Serve with extra marinara for dipping as a starter. Pair with a simple green salad or a soup for a holiday lunch. They make a great addition to any festive buffet.

Cultural Context

Inspired by the classic candy cane this dish blends American holiday fun with Italian pizza flavors. Shaping food into holiday motifs has been a favorite way of bringing everyone together for generations.

Seasonal Adaptations

Switch to pesto instead of marinara for a green twist. Top with sliced roasted red peppers for extra color. Add finely chopped cooked sausage for a heartier bite.

Success Stories

One year a friend brought these to our cookie swap and the savory option vanished before the desserts did. Kids love decorating the stripes and even picky eaters have fun with these.

Freezer Meal Conversion

Prepare dough strips and shape them then freeze unbaked. When ready to serve add cheese and sauce bake straight from frozen adding a few extra minutes to the bake time.

These breadsticks always draw smiles and are gone before you know it. Enjoy shaping and sharing them with family and friends this holiday season.

Recipe FAQs

→ What type of dough works best?

Refrigerated pizza dough offers a classic texture, but crescent dough works for extra flakiness. Both are easy to shape and bake evenly.

→ How do you keep the cheese from leaking out?

Press the mozzarella gently into the dough and avoid overfilling to help keep the cheese inside while baking.

→ Can I use different cheeses?

Yes, try provolone, cheddar, or a blend for different flavors, but mozzarella melts best for that classic stretch.

→ How do you get bold candy cane stripes?

Pipe the marinara in defined diagonal lines and let some sauce flow slightly for a realistic, melted look.

→ Should I use an egg wash or olive oil?

Egg wash creates a glossy finish, while olive oil gives a golden, flavorful crust. Choose based on your preference.

→ Can these be made ahead?

Shape and assemble ahead; bake just before serving for best texture and flavor.