Cheese Stuffed Breadsticks

Two ingredients, zero cooking skill required. Refrigerated breadstick dough gets wound around string cheese in a spiral, pinched shut, and baked. The cheese melts inside while the dough turns golden and slightly crispy on the outside.

The winding technique is what holds these together. Each stick of string cheese takes two strips of dough: one starts at the top and spirals halfway down, the second overlaps slightly and continues to the bottom. Pinching the seams all along the length is the step that keeps the melted cheese from leaking out during baking.

These are built for meal prep. Bake the whole batch, wrap each one in foil, and freeze. Toss a frozen one into a lunchbox in the morning and it thaws by noon, or microwave it for a warm, gooey snack in about a minute.

Chef Tips

• Pinch every seam: Run your finger along the entire length and press any gaps closed. Cheese finds every exit during baking.
• Don’t stretch the dough too thin: A little overlap between the two strips is better than pulling them tight. Thin spots tear and leak.
• Cool before wrapping: Let them cool completely before foil-wrapping for the freezer. Wrapping them warm traps steam and makes the dough soggy.

Variations

• Everything seasoning: Brush with a little melted butter and sprinkle everything bagel seasoning on top before baking.
• Pizza style: Use mozzarella string cheese and brush the baked breadsticks with warm marinara for dipping.