Pizza Hut Soft Garlic Parmesan Breadsticks
Tired of spending money eating out? Make these Pizza Hut Soft Garlic Parmesan Breadsticks (Small Batch) at home for a fraction of the cost. Serve them with Pepperoni Dipping Sauce, which tastes like pizza without the pizza.
Why is it when we as a society order pizza, we also order breadsticks?
I mean that’s a lot of bread between the pizza dough and the breadsticks, but I think it’s because the breadsticks are the best part.
In fact, I’d be perfectly content eating a small box of breadsticks rather than a small pizza for dinner, especially if they are these Pizza Hut Soft Garlic Parmesan Breadsticks (Small Batch).
Think of the money you’d be saving by making them instead of eating out. Pair them up with Pepperoni Dipping Sauce, and you’ll never miss the pizza.
If you are a Top Chef fan, you may recognize the dipping sauce.
During the All Stars season, Mike Isabella created a pepperoni dipping sauce that the judges went nuts over.
After that season finished, Mike opened up his restaurant Graffiato, where I later dragged my dad for dinner.
On the menu they had the pepperoni dipping sauce as an appetizer, and I knew I just had to get it. And it was even better than I expected.
With that in mind, I wanted to recreate it at home. Mike does have his recipe on the internet, and I made a few minor tweaks to it for my taste.
The biggest mistake I made with these garlic parmesan breadsticks is making them with nobody else around.
Let’s just say I had my share of carbs for the week in one sitting.
The dough is a bit soft to work with, which contributes to the breadsticks’ soft texture.
The breadsticks are best eaten the day they are made, but that won’t stop you from eating any leftovers.
*This recipe was updated 4/17/20 to make a small batch recipe of 6 breadsticks. The photos reflect a full batch, but I assure you the recipe as written makes 6 breadsticks. It’s not a typo.
- 3/4 cup warm milk (120F-130F degrees)
- 1 tablespoon granulated sugar
- 1 1/8 teaspoons (1/2 package or 1/8 ounce) active dry yeast
- 1/2 teaspoon table salt
- 1 3/4 cups all purpose flour
- 1 tablespoon unsalted butter, melted
- 2 tablespoons grated Parmesan cheese*
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (not salt)
- 1/2 teaspoon onion powder (not salt)
Pepperoni Dipping Sauce
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove minced garlic
- 3 ounces pepperoni slices
- Half a 14 ounce canned tomatoes with juices
- 1/4 cup chicken broth or stock
- 1/2 teaspoon salt
- 1 teaspoon balsamic vinegar
- In a large bowl, stir together the milk, sugar, yeast, and 1/4 teaspoon salt.
- Add 1/2 cup flour until the dry ingredients are just moistened. Gradually add the remaining flour until a dough forms. It'll be soft and slightly sticky.
- On lightly floured surface with floured hands, knead the dough for 3-4 minutes. You don't want to add too much extra flour, but you can sprinkle the outside with a bit so it's easier to knead. The dough should be smooth, hold its shape without drooping, and indentations should immediately fill back up. Cover loosely with a towel and let rest for 10 minutes.
- Brush some of the melted butter onto a cookie sheet. Save the rest of the butter for the topping.
- Place the dough directly on the cookie sheet then roll into a rectangle roughly 9x8 inches. Score the dough once into sixe 1 1/2 inch strips (meaning make cuts but not cutting all the way through, leaving the dough in tact). Cover loosely with a towel and let rise in a warm place until puffed, about 1 hour**.
- Preheat oven to 350F.
- In a small bowl, combine Parmesan, oregano, garlic powder, onion powder, and remaining 1/4 teaspoon salt.
- Reheat the remaining melted butter then brush the dough with it. Sprinkle the cheese mixture on top and gently press into the dough so it won't fall off.
- Bake 15-20 minutes or until golden brown. Remove and cool 10 minutes then finish cutting into strips. Serve with pepperoni dipping sauce.
Breadsticks are best eaten the day they're made, but they can be stored in an airtight container at room temperature for up to 2 days.
For the pepperoni dipping sauce:
- In a large pot, heat the olive oil until hot. Cook the onions and pepperoni slices until onions soften, about 5 minutes. Add garlic and cook 1 minute.
- Add the tomatoes with juices, broth, salt, and vinegar. Simmer for 20 minutes, stirring occasionally.
- Carefully add half of the mixture to a blender. Blend for a minute then add the remaining mixture. Blend until completely smooth. Serve with breadsticks.
*If you only had shredded Parmesan cheese on hand, finely chop before using.
***If you're making the dough ahead of time, once shaped loosely cover with plastic wrap and refrigerate overnight. Let the pan sit out at room temperature for about 30 minutes before baking.
Sources: Adapted from Gourmet Mom On The Go and Graffiato
If you liked these Small Batch Soft Garlic Parmesan Pizza Hut Breadsticks, you may also enjoy these recipes:
Small Batch Dinner Rolls
Cheddar Biscuits (served with Chicken Pot Pie Soup)
Small Batch Hot Cross Buns