This playful Candy Cane Pizza Bread Sticks idea began as a last-minute holiday experiment the year my sister asked for a savory appetizer that still felt festive. I had a can of refrigerated pizza dough, a jar of thick marinara, and a tub of whole-milk shredded mozzarella on the counter. After shaping the dough into a whimsical candy-cane hook and filling it with cheese and sauce, everyone at the party lined up for seconds. The combination of crisp golden dough, bubbling cheese that tethers in strings when you pull a stick apart, and the bright tomato center makes these irresistible for kids and grown-ups alike.

I love how approachable this is: you can throw it together with pantry staples and a few minutes of hands-on shaping. The dough stays tender when you avoid overworking it, the marinara adds acidity to cut through the richness of the cheese, and a quick brush of olive oil yields an attractive sheen and faster browning. Every time I make them they disappear in under 20 minutes; they’ve become my go-to appetizer for holiday parties, school functions, and impromptu movie nights when we want something shareable and warm.

Ingredients

• Refrigerated pizza dough: 1 (13.8-ounce) can, room temperature (for example, Pillsbury). Look for a dough labeled for pizza or rolls; bring it to room temperature about 10 minutes before shaping so it stretches without springing back.
• Marinara sauce: 1/2 cup of a thick jarred variety such as Rao's. Choose a sauce with good tomato flavor and low water content so it doesn’t make the dough soggy—thicker sauces cling to the cheese and brown edges better.
• Shredded mozzarella cheese: 1 cup, whole-milk preferred. Pre-shredded cheese saves time but freshly shredded from a block yields better melt and less anti-caking powder.
• Dried oregano: 1/2 teaspoon. Adds a classic Italian herb note—use more for a pronounced herbal finish.
• Olive oil: 1 tablespoon extra virgin. Brushing the exterior encourages golden color and a subtle fruity flavor; you can use melted butter for a richer finish.
• Fresh thyme or basil: A few sprigs for garnish (optional). Fresh herbs brighten the final dish and add color contrast when sprinkled just before serving.

Instructions

Preheat and rest dough: Preheat the oven to 425°F and line a baking sheet with parchment paper. Allow the refrigerated dough to sit at room temperature for about 10 minutes; this relaxes the gluten and makes it easier to stretch into shape without tearing. While the oven heats, set up a lightly floured surface to prevent sticking. Shape base rectangle: On the lightly floured surface, unroll and gently press the dough into a roughly 10 by 8-inch rectangle. Avoid overworking the dough—press and stretch with your fingertips rather than rolling aggressively to maintain a tender crumb. If the dough resists, let it rest an additional 5 minutes to relax. Top with sauce and cheese: Spoon 1/2 cup of marinara into the center of the rectangle and spread thinly, leaving a 1/2-inch border all around to create a seal and prevent leakage while baking. Sprinkle 1 cup shredded mozzarella evenly over the sauce; less cheese near the edges reduces spillover and ensures neat shaping. Cut and twist: Using a sharp knife or pizza wheel, cut the rectangle into 8 lengthwise strips. Pair two strips, press the ends together to seal, then twist gently into a spiral. Curve the top end into a candy cane hook and press the tail end to seal the filling inside. Work methodically—sealing the ends prevents cheese from oozing during baking. Brush and season: Brush each formed stick lightly with 1 tablespoon olive oil and sprinkle a light dusting of 1/2 teaspoon dried oregano across all the sticks. Arrange them on the prepared sheet with at least 1 inch between sticks to allow for expansion; the oil promotes even browning and an attractive finish. Bake and rest: Bake in the preheated 425°F oven for 10 to 14 minutes, watching for a deep golden crust and bubbling cheese. If the tips brown too quickly, tent loosely with foil. Remove from oven and let them rest for 3 to 5 minutes so the cheese stabilizes, then garnish with fresh thyme or basil and serve warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, place on a baking sheet in a 375°F oven for 6–8 minutes until warmed through and edges re-crisp. Avoid microwaving as it softens the crust. To freeze, flash-freeze unbaked shaped sticks on a sheet tray until firm, then transfer to a freezer bag; bake directly from frozen at 425°F adding a few minutes until golden and bubbling.

Ingredient Substitutions

If you want a lighter option, substitute part-skim shredded cheese; expect slightly less richness and a different melt quality. For a gluten-free approach, use a store-bought GF pizza dough—texture will vary and baking time may change, so watch closely. Swap the marinara for a pesto or white garlic sauce for a different flavor profile; if using a watery tomato sauce, simmer to concentrate flavors and reduce moisture. For herb variation, use Italian seasoning instead of oregano.

Serving Suggestions

Serve warm alongside a small bowl of extra marinara for dipping or glass bowls of flavored olive oil with a pinch of chili flakes. Garnish with torn basil leaves or thyme sprigs for a fresh pop of color. Pair with a crisp salad or roasted vegetables for an easy weeknight dinner, or place on a festive platter for holiday entertaining. For a brunch twist, accompany with a green herb yogurt dip or honey butter for contrast.

Cultural Background

Handheld bread filled with cheese and tomato echoes classic Italian-American comfort foods—think pizza and stromboli— adapted into a whimsical shape for seasonal cheer. Pull-apart and filled breads have long been part of communal dining traditions, where shareable bites create convivial eating moments. This riff leans on pizza fundamentals while embracing playful presentation; shaping techniques feel modern but rest on timeless baking practices.

Seasonal Adaptations

In winter, boost holiday flavors by adding finely chopped roasted red peppers or a sprinkle of smoked paprika for warmth. For summer gatherings, fold in sun-dried tomatoes and fresh basil to brighten the filling. At Halloween, shape into hooks or witches’ fingers with a touch of black sesame on the ends. The dough responds well to seasonal cheeses—try smoked mozzarella in colder months for a cozy profile.

Meal Prep Tips

For easy entertaining, shape sticks the day before and refrigerate them on a parchment-lined sheet tray covered loosely with plastic; bring to room temperature before brushing with oil and baking. Alternatively, freeze shaped sticks flat and bake directly from frozen to save time on party day. Keep a bowl of warm marinara ready on the side so guests can customize their dipping experience.

These candy cane–shaped bread sticks strike a rare balance: comforting, playful, and practical. Whether you make them for a festive spread or a weeknight snack, they invite conversation—and seconds. Try them once and you’ll find plenty of excuses to shape dough into happy hooks.