Cheesy Pesto Breadsticks

One of the children I care for loves the magic of making yeast dough and breads! The child also loves pesto — especially if it is homemade. So I searched the Internet and I found this cheesy pesto breadstick recipe on the web site. The breadsticks turned out soft, filled with delicious sweet basil pesto, and ooey gooey cheese.

Twisting the dough into breadsticks was a bit messy. In the future I might stick the dough with the pesto and cheese on it into the fridge prior to cutting. It might have been less messy and easier to twist the dough.

But the taste is well worth it. Best of all, the child in my care loved helping make this yummy bread to enjoy with her dinner.

Dough rectangle

You Will Need:

1 cup warm water (about 110-115°F)
2 tablespoons granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
2 tablespoons olive oil
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup pesto
2 cups shredded mozzarella cheese
1/4 cup melted butter

Add pesto, then cheese

What to Do:

1. Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly.

2. Add olive oil and stir to combine.

3. Add 1 cup of flour and salt. Stir to combine. Continue adding flour, 1/4 cup at a time, until mixture forms a dough ball and pulls away from sides of the bowl.

4. Place dough on a floured surface and knead 3-5 minutes adding more flour as needed. Dough should no longer be sticky.

5. Cover and allow to rise 30 minutes.

6. Preheat oven to 400°F.

7. Punch dough down and roll into a 12×15-inch (approximate) rectangle.

8. Spread pesto over dough and sprinkle evenly with mozzarella cheese. Press lightly on cheese to help it stick to the dough and pesto layers.


9. Using a pizza cutter or sharp knife, cut into 1-inch strips.

10. Fold strips in half and twist together. Place on a parchment lined baking sheet about 1 inch apart.

11. Bake for 15-17 minutes or until golden brown.

12. Brush with melted butter and serve immediately or at room temperature.

13. Store leftovers in an airtight container in the refrigerator.


Recipe by
Photos by Stephanie Felzenberg

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