This recipe is my answer to a longtime craving for those warm cheese sticks from Pizza Hut. I first set out to recreate them on a rainy weekend when takeout felt like too much effort and the freezer had a lone container of pizza dough. The result was a batch of pull apart sticks with a crisp exterior and molten cheese inside that tasted exactly like a nostalgic childhood treat. The garlic butter finish makes each bite savory and irresistible and the combination of mozzarella and Parmesan creates that slightly chewy texture with a salty finish.

I discovered this combination after testing different dough thicknesses and cheese ratios. Using one pound of dough gives a good balance between bread and cheese so the sticks stay structural but still ooze cheese when you tear them. The garlic powder and Italian seasoning blended into melted butter tie the flavors together and also help the crust brown evenly. Serve them fresh from the oven and watch them disappear in minutes at family dinners and casual gatherings.

Ingredients

• Pizza dough: One pound of store bought or homemade dough works well. Look for dough labeled for two crusts to ensure elasticity and a neutral flavor. Room temperature dough stretches more evenly.
• Mozzarella cheese: Two cups of whole milk shredded mozzarella gives melt and stretch. Choose low moisture whole milk mozzarella for an elastic pull and less watery bake.
• Parmesan cheese: Half a cup grated Parmesan adds umami and salty depth. Use finely grated Parmesan for even distribution.
• Garlic powder: Two teaspoons for subtle roasted garlic flavor spread through the butter glaze. If you prefer fresh garlic use one large clove minced and add after melting butter.
• Butter: Four tablespoons melted unsalted butter provides the base for the garlic glaze and helps the crust brown evenly.
• Italian seasoning: One teaspoon gives herb aromatics. Choose a blend with oregano and basil for the most familiar taste.

Instructions

Prepare the dough and cheese:Preheat the oven to four hundred twenty five degrees Fahrenheit and position a rack in the center of the oven. Lightly flour your work surface. Roll the one pound of dough into a rectangle roughly ten by twelve inches. Keep the thickness about one quarter inch so the sticks are thin enough to bake through but thick enough to contain the cheese. Spread the shredded mozzarella evenly over half the rectangle leaving a one quarter inch border.Fold and seal:Fold the dough over the cheese so the edges meet. Press firmly around the perimeter to seal and then gently roll again to even out the thickness and distribute the cheese. If the dough springs back let it rest five minutes to relax the gluten before proceeding. Use a sharp knife or pizza cutter to slice the sealed rectangle into eight even strips about one and a quarter inches wide.Arrange for baking:Line a baking sheet with parchment paper and place the strips seam side down leaving one inch between each. For consistent browning use an oven thermometer to confirm the oven reaches four hundred twenty five degrees. If you want extra crisp set the oven to four hundred fifty degrees after placing the tray then switch back to four hundred twenty five once they start to brown.Glaze and finish:In a small bowl combine the melted butter, garlic powder and Italian seasoning. Brush the tops of each strip generously with the garlic butter then sprinkle the grated Parmesan evenly across the top. Bake for approximately ten to twelve minutes until the crust is golden brown and the cheese inside is bubbling. Visual cues to watch for are slightly blistered tops and a rich golden color on the edges.Rest and serve:Allow the sticks to rest for three to five minutes on the sheet to let the cheese set slightly. Transfer to a serving plate and provide warm marinara for dipping. Resting helps avoid molten cheese spills and keeps each stick intact when picked up.

Storage Tips

To maintain texture let the sticks cool completely before storing to prevent condensation inside the container. For short term storage place in an airtight container and refrigerate up to three days. Reheat in a preheated oven at three hundred fifty degrees Fahrenheit for eight to ten minutes or in an air fryer at three hundred fifty for five minutes to restore crispness. For longer storage freeze cooled sticks individually on a tray then transfer to a freezer bag. Reheat from frozen in a three hundred fifty oven for twelve to fifteen minutes.

Ingredient Substitutions

If you need a lower fat option use part skim shredded mozzarella but expect slightly less stretch. For a stronger savory profile swap half the mozzarella for provolone. If you only have fresh grated Parmesan allow it to sit uncovered for a few minutes so it dries and disperses evenly when sprinkled. For a dairy free approach use plant based mozzarella and vegan Parmesan but be aware the texture and melt will differ from the original.

Serving Suggestions

Serve warm with a bowl of marinara sauce seasoned with crushed red pepper and fresh basil. For a more elegant presentation place them on a wooden board with small dipping bowls of garlic aioli and ranch. Add a simple salad dressed with lemon and olive oil to balance the richness and offer fresh contrast. These are excellent for gatherings because they can be passed on a platter and pair well with cold beer or sparkling water.

Cultural Background

Cheese sticks are a classic in casual American dining and rose to popularity as an appetizer in pizza chains. The idea of combining dough and melted cheese is rooted in broader traditions across Italy where filled breads and focaccia variations pair dough with cheese or savory fillings. The version most people recognize from American chains emphasizes portability and a garlic butter finish which gives a distinct flavor profile that many associate with family style pizza restaurants.

Seasonal Adaptations

In cooler months add a pinch of smoked paprika to the butter for a warm flavor note. For summer swap the Italian seasoning for finely chopped fresh basil and omit the Parmesan for a lighter finish. During holidays consider adding a small amount of sun dried tomato into the cheese layer for a festive presentation and to layer an extra burst of flavor.

Meal Prep Tips

Shape the sticks up to twelve hours ahead and place them on a tray covered lightly with plastic wrap in the refrigerator. Brush with butter and add Parmesan immediately before baking to preserve crispness. If freezing prepare fully then freeze raw sticks on a tray before transferring to bags. Bake from frozen adding a few extra minutes to the bake time and check for bubbling cheese as your cue that they are ready.

These cheese sticks are meant to be shared and adapted. They bring together comfort textures and bright glaze flavors for easy cooking moments you can make your own. Give them a try and tweak the herbs and cheese to match what you love most about that melty pull.