This playful Candy Cane Pizza Bread Sticks recipe became a holiday tradition the first winter I tried to make a fun appetizer for my nieces. I wanted something that looked festive but didn’t require complicated shaping or hard-to-find ingredients. Using a single can of refrigerated pizza dough and a jar of thick marinara led to soft, pillowy sticks with pockets of bubbling mozzarella — and the candy cane shape made them disappear faster than any plain breadstick ever could. I discovered the charm of this format on a cold December evening when I was short on time but wanted something visually cheerful for a potluck; the result was so well-loved that guests asked for the recipe on the spot.

What makes these special is the contrast of textures: a tender, slightly chewy dough exterior, crisped golden edges from a quick bake at high heat, and a molten center where the marinara concentrates and the whole-milk mozzarella stretches with every pull. The oregano and extra-virgin olive oil on top add Mediterranean notes and a savory sheen that elevates the snack beyond simple kids’ party food. Whether you’re serving them alongside a holiday spread or as a quick appetizer for unexpected guests, these bread sticks feel festive, taste rich, and are forgiving to make.

Ingredients

• Refrigerated pizza dough: 13.8-ounce can (for example, Pillsbury). Let come to room temperature to relax gluten for easier shaping and to avoid tearing; this keeps the sticks tender and prevents overworking the dough.
• Marinara sauce: 1/2 cup (use a thick variety such as Rao's). A thick sauce reduces sogginess and concentrates flavor — if your sauce is thin, simmer it briefly to reduce excess moisture.
• Shredded mozzarella cheese: 1 cup, preferably whole-milk mozzarella. Higher-fat cheese melts more smoothly and creates the stringy texture that makes these irresistible.
• Dried oregano: 1/2 teaspoon to sprinkle on top for an herby, classic pizza profile; substitute Italian seasoning if you prefer a multi-herb flavor.
• Olive oil: 1 tablespoon extra-virgin; brushed on to encourage browning and to give a glossy finish.
• Fresh thyme or basil for garnish: a few sprigs optional — adds freshness and a bright aroma just before serving.

Instructions

Preheat and rest dough: Preheat the oven to 425°F and line a baking sheet with parchment paper. Remove the refrigerated pizza dough from the can and let it sit at room temperature for about 10 minutes so it relaxes; cold dough resists stretching and is more likely to spring back, making shaping frustrating. Shape base rectangle: On a lightly floured surface, unroll and press the relaxed dough into a roughly 10 by 8-inch rectangle. Work gently — pressing rather than heavy rolling helps retain air pockets and tenderness. Aim for even thickness so the sticks bake uniformly; avoid overworking which makes the dough tough. Top with sauce and cheese: Spread 1/2 cup of thick marinara thinly in the center portion of the rectangle, leaving a 1/2-inch border all the way around to seal. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Keep cheese away from the edges to prevent leakage and burning; if you want extra pockets of flavor, tuck a few small pepperoni rounds or a dusting of grated Parmesan under the mozzarella. Cut and twist: Using a sharp knife or pizza cutter, cut the rectangle into 8 lengthwise strips. Pair two strips side by side, press the ends together, and twist them around each other into a spiral about two-thirds down, then curve the top to form a candy cane hook and seal the tail end by pinching. The seal prevents filling from escaping during baking. Brush and season: Place each shaped stick on the parchment-lined sheet, leaving at least 1 inch between pieces for expansion. Lightly brush with 1 tablespoon extra-virgin olive oil and evenly sprinkle with 1/2 teaspoon dried oregano. The oil promotes golden browning and helps the dried herb adhere. Bake and rest: Bake in the preheated 425°F oven for 10 to 14 minutes, watching for a golden exterior and bubbly cheese. Thicker ovens or crowded sheets can add time — look for even color and a firm bottom. Let rest 3 to 5 minutes so the cheese sets slightly, then garnish with fresh thyme or basil and serve warm.

Storage Tips

Store cooled sticks in an airtight container in the refrigerator for up to 48 hours; place a sheet of parchment between layers to prevent sticking. For longer keeping, freeze fully baked sticks in a single layer on a tray, then transfer to a freezer bag once solid — they’ll last up to three months. Reheat from chilled in a 350°F oven for 6–8 minutes; from frozen, bake at 375°F for 12–15 minutes until heated through and the crust crisps. Avoid microwaving if you want to preserve texture; microwaves make the dough gummy and reduce the delightful outer crisp.

Ingredient Substitutions

If you don’t have refrigerated pizza dough, a pre-made pizza crust ball or even store-bought pizza crust sheets will work — just adjust sizing to get eight strips. For a lower-dairy option, use a dairy-free shredded cheese, though the melt and stretch will be less pronounced. Swap dried oregano for a sprinkle of garlic powder and dried basil for a slightly different profile. If you prefer a richer breadstick, brush with garlic butter instead of olive oil after baking. When using thinner marinara, reduce 1/4 cup in the filling and simmer to thicken to prevent soggy dough.

Serving Suggestions

Serve warm on a platter with small ramekins of extra marinara for dipping, or pair with a Caesar salad and roasted vegetables for a light weeknight meal. For a holiday spread, arrange the sticks in a wreath shape around a bowl of warm cheese dip or a pesto aioli. Garnish with torn basil leaves for color pop and a bright herbaceous finish. These are great for kids’ parties, stocking stuffers at potlucks, or as a playful starter for a pizza night.

Cultural Background

These sticks are a playful spin on classic Italian-American pizza and breadstick traditions. Pizza’s portability inspired many American innovations — calzones, stromboli, and breadsticks — and shaping the dough into a candy cane is pure holiday creativity. While not a traditional Italian form, the flavor profile leans on Mediterranean staples: olive oil, oregano, and mozzarella, translating familiar tastes into a format that’s festive and approachable for modern gatherings.

Seasonal Adaptations

In winter, add a pinch of red pepper flakes or include sun-dried tomato pieces in the filling to deepen flavor. For spring and summer, swap oregano for fresh basil and top with a light drizzle of basil oil after baking. At Halloween, shape into little hooks or simple twists and sprinkle with colored sea salt for a playful twist. Small seasonal additions, like roasted garlic in fall or chopped olives in summer, make the snack feel tailored to the occasion without changing the straightforward method.

Meal Prep Tips

To streamline weeknight meals, shape dough and assemble sticks on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Bake directly from chilled, adding an extra minute or two. For batch entertaining, bake several trays and freeze cooled sticks individually wrapped; pop them in the oven as needed. Use clear labels on freezer bags with date and reheat instructions so you can pull out the right quantity for any gathering.

These Candy Cane Pizza Bread Sticks are a small joy — simple, quick, and full of comforting flavor. They invite conversation, sharing, and playful presentation, and they have become one of my go-to items whenever I want something festive without fuss. Try them once, and you’ll find yourself shaping dough into hooks at every holiday.