My daughter’s favorite food is cheese. Maybe it is in her blood, since she was born in Wisconsin. When I made these cheese breadsticks for the first time, she stated I could make them every day. They are very easy to make. The only tricky part is timing the baking exactly right to get a crispy bottom that isn’t burnt.
You only need a few ingredients to make these. I used thin crust refrigerated pizza dough (in the tube). You can roll out the entire tube of dough to create a rectangle or cut off a strip of dough from the end to create a square. I pre-bake the dough to prevent the breadsticks from being soggy.
What makes these cheese breadsticks extra amazing, is the garlic butter sauce that goes on first. Just a simple combination of melted butter, olive oil, minced garlic, and parsley.
Then comes the cheese. I found that a combination of shredded mozzarella and fancy shredded Italian cheese created the best effect of stretchy, gooey cheese.
Adding an extra sprinkle of parsley and Italian seasoning on top gives these breadsticks more flavor.
Now comes the tricky part. If you don’t bake these long enough, the breadsticks will be floppy and too gooey. If you bake them too long, the bottom of the crust will get burned. I start checking every minute, starting with 8 minutes. A golden crust will give you that perfect crunch on the bottom with garlic butter and melted cheese on top.
Slice the baked cheese bread into strips (using a pizza cutter works best) to create Amazing Cheese Breadsticks.
Amazing Cheese Breadsticks
Pizza crust topped with garlic butter, mozzarella cheese, and seasonings
- 1 tube refrigerated thin crust pizza dough
- 2 Tb salted butter
- 1 Tb olive oil
- ½ ts garlic, minced
- 2 ts parsley flakes
- ½ ts Italian seasoning
- ½ cup mozzarella, shredded
- ½ cup Italian cheese blend, finely shredded
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unroll the pizza dough onto the parchment paper. Pull the corners until the dough is thin and spread out evenly. If desired, cut a 3-4 inch strip of dough off the end to create a square (I did this and used the extra strip of dough to make a mozzarella and pepperoni spiral).
- Pre-bake the dough in the oven for 5 minutes. Remove from the oven.
- Melt the butter. Stir the olive oil, garlic, and 1 ts of parsley into the melted butter. Brush evenly over the entire pre-baked crust. Spread the mozzarella cheese and Italian cheese on the crust and sprinkle lightly with Italian seasoning and parsley.
Bake in the oven for an additional 8-10 minutes, until the cheese is melted. Watch carefully because the bottom of the crust browns quickly.
- Remove from oven. Using a pizza cutter, slice the cheese bread once vertically through the middle, then make horizontal slices to create breadsticks.
I’ve been really wanting to make a “loaded” cookie, so when I saw Carrot Cake Oreos in the store, I knew I needed to create a recipe out of them. So, I broke them into pieces and added them to cookie dough along with chunks of oatmeal creme pies and white chocolate morsels. The result is a flat, chewy cookie with lots of cinnamon flavor. They are definitely yummy!
The cookie dough with all the chunks of goodies waiting to be mixed in looks amazing!
Stir gently at this point so that your chunks don’t turn into tiny crumbs. I did wrap the dough and chill for 2 hours. Without chilling, your cookies will be extra flat and run into each other while baking.
Once chilled, you can scoop large spoonfuls of dough onto your cookie sheets. Each cookie will have cinnamony bites of creme pies and carrot cake oreos complimented with sweet white chips.
Eat one or ten (I won’t tell). Each cookie is a little different.
Oatmeal Creme Pie & Carrot Cake Oreo Cookies
Sweet, cinnamony cookies with pieces of oatmeal creme pies, carrot cake oreos, and white chocolate chips
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup white sugar
- 1 ts vanilla extract
- 1 egg
- 1 ¼ cup all-purpose flour
- 1 Tb cornstarch
- 1 ts baking soda
- 8 carrot cake oreos, broken into pieces
- 2 large or 4 small oatmeal crème pies, broken into pieces
- 1/2 cup white chocolate morsels
- In a large bowl, cream both sugars with the butter. Beat in the egg and vanilla. Stir in the flour, cornstarch, and baking soda until fully mixed. Gently fold in the oreo pieces, crème pie pieces, and white chocolate morsels. Wrap the dough in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350 degrees F. Line a cookie pan with parchment paper. Scoop large tablespoonfuls of cookie dough and place on pan several inches apart.
Bake in the oven for 8-9 minutes. Remove cookies to a wire rack to cool.
Happy 2019! My blog is almost a year old and I know one of my resolutions for 2019 should be to write more blog posts, however my work schedule has been CRAZY lately. I have hundreds of recipe ideas written on notes on my phone and in notebooks, but I simply haven’t had the time to test them out. Then sometimes, when you think you have a genius food idea, it doesn’t work when you try it in the kitchen and you have to start all over again. Some other times, a recipe may turn out and taste good, but the end product is not aesthetically pleasing enough to be blog-worthy. The good news is that I have three new recipes tested and ready to be posted!
This is my first pizookie and I really liked the texture and buttery flavor of the cookie base. I topped the cookie with crushed oreos mixed with chocolate pudding – yum! You could definitely top this treat with a big scoop of ice cream, but I thought it was just as good plain.
You start with a basic cookie dough and press it into a cast iron skillet (mine is 12 inches).
Then you break some oreos (because who doesn’t love oreos) and throw them on top with some chocolate pudding.
I love that this recipe is made quickly. After sliding the cast iron into the oven and baking the cookie, you have a warm pizookie ready to eat.
Slice this baby into triangles like you would a pizza and enjoy.
Oreo Mud Swirl Pizookie
A sugar cookie base topped with chocolate pudding and crushed oreos cooked in a cast irom skillet
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 ½ cups all-purpose flour
- ½ ts baking powder
- ½ ts baking soda
- ¼ ts salt
- ¼ cup instant chocolate pudding mix
- ½ cup milk
- 12 oreo cookies, crushed
- cooking spray
- Preheat oven to 350 degrees F. Spray a 12 inch cast iron skillet with cooking spray.
- In a large bowl, cream the softened butter with the white sugar and brown sugar. Mix in the egg. Stir in the flour, baking powder, baking soda, and salt until well combined.
- In a separate small bowl, stir the milk into the chocolate pudding mix.
- Press the cookie dough evenly into the cast iron skillet. Spread the pudding mixture on top. You can leave a little space around the edges. Top with the crushed oreos. Bake in the oven for 25 minutes, or until the edges are golden.