Bread Sticks

Turn leftover pizza dough into crispy garlic bread sticks with nothing more than melted margarine, garlic powder, and Parmesan cheese. Score the dough into strips, brush with garlic butter, hit them with cheese, and bake directly on foil until golden and crunchy.

The high heat is what makes these work. The thin strips of dough crisp up fast, going from soft and pale to golden and shatteringly crunchy in just a few minutes. Baking on foil placed directly on the oven rack, with no pan in between, gives the bottom direct heat for extra crispness.

Score the dough before baking but don’t fully separate the sticks. They’ll bake as one piece and snap apart cleanly along the score lines once done.

Kitchen Tips

• Watch them closely at high heat. Thin dough goes from golden to burnt in under a minute.
• Adjust the garlic powder to your taste. Start with half a teaspoon and add more if you want a stronger garlic punch.
• Use heavy-duty aluminum foil. Thin foil tears when you try to move it to the oven rack and drops your bread sticks.

Variations

• Add dried Italian herbs (oregano, basil, thyme) to the garlic butter for a seasoned breadstick.
• Sprinkle with everything bagel seasoning instead of Parmesan for a different flavor.
• Serve with warm marinara sauce or ranch dressing for dipping.