Semi-Homemade Cheesy Breadsticks

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Raise your hand if you’ve ever ordered pizza delivery only because you wanted cheesy breadsticks. I KNOW I’m not the only person who’s done that. So there are several reasons why. First, cheesy garlic bread is delicious and should be its own category on the food pyramid. Second, sometimes I just want cheesy breadsticks but in order to get it delivered, I needed to order more items so…I ordered pizza. This sounds completely logical, right?

Don’t answer that.

Because of my complicated way of doing things, I decided it was time to take matters into my own hands and make semi-homemade cheesy breadsticks. Y’all – why has it taken me so long to do this? I could have saved myself so much money. And the fact that these are SEMI-HOMEMADE means you won’t be too stressed out trying to make these.

When I took my breadsticks out of the oven, I promise you I ate no less than 6. They were so warm and cheesy then I dipped them in marinara sauce (store bought) to really drive the point home. I think I had some leftover pasta in our fridge then I really got greedy and ate the breadsticks with the pasta and all was right in my world.

Semi-homemade cheesy breadsticks

I’m channeling Sandra Lee here with this whole semi-homemade business. As much as I love making things completely from scratch, it’s not always necessary to do so all the time.

And honestly, I should clarify that statement about loving to make things from scratch: I don’t but only when it’s necessary or I’m making chocolate chip cookies. I think it was the great Ina Garten who once said, in reference to making things from scratch: nobody wants to make homemade puff pastry. And she’s right. If you can (and want to) just buy it! Save yourself some time and energy. Remember my motto folks, work smarter not harder. Got it?

You can get a little crazy with the flavors here. My version of semi-homemade cheesy breadsticks are pretty classic in flavor. Garlic, butter, cheese – the holy trinity. But if you feel like experimenting, you can try different variations like:

  • use a different blend of cheeses (instead of mozzerella, like I used)
  • try roasted garlic or even roasted/caramelized shallots
  • throw in some fresh herbs like rosemary or basil

Honestly, the sky is the limit here. Do your thing. Go wild.

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  1. Pingback: Friday Favorites 34 | fudgingahead

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