This playful candy cane pizza bread sticks idea started one holiday season when I wanted something whimsical for our neighborhood cookie swap that wasn't actually a cookie. I discovered that refrigerated pizza dough can be shaped and flavored in seconds, and the results were so charming that they became a holiday staple. The exterior bakes to a light golden color while the inside stays pillowy, and the melted mozzarella with a hint of oregano creates the familiar comfort of pizza in a handheld form. It's a fun way to present familiar flavors and a perfect snack for little hands and grown-up appetites alike.

I first made these after pulling a can of dough from the back of the fridge and imagining how to turn a classic ingredient into something seasonal. The technique is simple: stretch, twist, and bake. A thin brush of olive oil gives a glossy finish and helps the oregano stick, while a modest smear of marinara adds just enough tomato brightness without making the dough soggy. My family always gathers around the oven to watch them puff and brown; the first bite is always the loudest compliment of the evening.

Ingredients

• Refrigerated pizza dough (13.8-ounce can): Look for a trusted brand like Pillsbury for consistent rise and elasticity; room-temperature dough stretches more easily and prevents tearing.
• Marinara sauce (1/2 cup): Use a thicker sauce such as Rao's or a thicker jarred marinara to avoid soggy dough; spread thinly to keep bread sticks crisp underneath.
• Shredded mozzarella cheese (1 cup): Whole-milk mozzarella like BelGioioso melts beautifully and gives a glossy, slightly elastic finish; pre-shredded blends save time but may be less creamy.
• Dried oregano (1/2 teaspoon): Adds that classic pizza herb note; crush lightly between your fingers before sprinkling to release oils and aroma.
• Olive oil (1 tablespoon): Extra virgin for flavor; a light brush before baking helps brown the crust and gives a subtle fruity finish.
• Fresh thyme or basil (optional garnish): A few small leaves add color and a fresh herbal lift; add after baking to preserve bright flavor and appearance.

Instructions

Preheat and prepare: Preheat your oven to 425°F and position a rack in the center. Line a baking sheet with parchment for easy release and cleanup. Allow the refrigerated dough to sit at room temperature for about 10 minutes so it's pliable and won't snap back while shaping. Roll and stretch: On a lightly floured surface, unroll the dough and gently press into a rough rectangle about 10 by 8 inches. Avoid overworking to keep the interior tender. If dough is sticky, dust the surface sparingly with flour rather than kneading. Add sauce and cheese: Spoon 1/2 cup marinara into the center and spread a thin layer with the back of a spoon, leaving a 1/2-inch border. Sprinkle 1 cup shredded mozzarella evenly over the sauce; use the edge of the back of the spoon to keep toppings from the border to ensure neat edges for twisting. Shape into candy cane twists: Cut the rectangle into 8 equal strips lengthwise with a sharp knife or pizza cutter. For one candy cane shape, take two strips, place them side by side, and gently press one end together. Starting at the joined end, twist the two strips around each other to create a spiral. Curve the top into a candy cane hook and press the tail end to seal. Repeat until all strips are shaped. Brush, season, and bake: Brush each stick lightly with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon dried oregano. Transfer to the prepared baking sheet with space between sticks. Bake at 425°F for 10 to 14 minutes until golden brown and cheese is melted and bubbling. Rotate sheet halfway through if your oven has hot spots. Rest and garnish: Remove from oven and let sticks rest 3 to 5 minutes; this helps the cheese set slightly and prevents burns. Garnish with fresh thyme or torn basil leaves just before serving for a bright finish.

Storage Tips

Store cooled bread sticks in an airtight container at room temperature for up to 2 days. For longer life, refrigerate up to 4 days wrapped in foil or plastic. To reheat, place on a baking sheet in a 350°F oven for 7 to 10 minutes to restore crispness; avoid microwaving, which makes them gummy. For freezing, flash-freeze on a tray for 1 hour, then transfer to a freezer bag; reheat from frozen at 375°F for 12 to 15 minutes.

Ingredient Substitutions

Swap part-skim mozzarella for whole-milk if you prefer a lighter melt, or use a blend with provolone for a richer flavor. For a dairy-free option, try a plant-based shredded cheese and olive oil in place of butter. Replace marinara with pesto for a herb-forward variant, but reduce oil on top to prevent over-browning. If you need gluten-free, use a store-bought gluten-free dough and reduce bake time slightly while monitoring browning.

Serving Suggestions

Serve warm with small bowls of extra marinara for dipping, or pair with an arugula and shaved-parmesan salad for a balanced plate. For parties, arrange sticks in a circular wreath shape and place a dipping bowl in the center for a striking presentation. Garnish with chopped basil or a light drizzle of flavored olive oil for added brightness. They also pair nicely with roasted vegetables or a simple tomato soup on chillier days.

Cultural Background

Shaped breads and twisted dough forms have a long place in European baking traditions, from braided challah to Italian taralli. These candy cane–inspired sticks borrow the Italian-American flavor palette of tomato, cheese, and oregano while playing with festive presentation. The idea of shaping dough into symbolic forms — hearts, braids, wreaths — often appears at holidays and community gatherings, and these sticks fit naturally into that lineage by turning a modern convenience ingredient into a decorative, shareable treat.

Seasonal Adaptations

For winter and holiday gatherings, sprinkle a little grated parmesan and black pepper before baking for a sharper finish. In summer, substitute fresh chopped tomatoes mixed with basil for the marinara and finish with a light balsamic reduction. For Halloween, shape into a crescent and add black olive 'seeds' for a spooky touch. The basic technique adapts well to flavors and colors of the season with minimal changes.

Meal Prep Tips

Shape the sticks up to 8 hours ahead and refrigerate on a parchment-lined tray, then brush with oil and bake just before serving. Alternatively, bake ahead and freeze fully cooled sticks; reheat in the oven to crisp up. Portion into individual containers for grab-and-go lunches — they reheat well and retain moisture if warmed gently. Use small silicone containers or parchment-wrapped stacks to avoid sticking in the freezer.

Whether you make these for a holiday table, a casual get-together, or a family movie night, they bring a playful twist to familiar flavors. Try them once and you’ll see how a little creativity can transform simple ingredients into something memorable.