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Breadstick Pizza

 Breadstick Pizza
Make Monday fun-day with a hassle-free homemade pizza featuring refrigerated breadsticks as the crust. Feeding kids? Slice pieces into small strips and let them dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
12 ServingsPrep: 25 min. Bake: 20 min.


  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1/2 pound sliced fresh mushrooms
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 1-1/2 teaspoons Italian seasoning, divided
  • 4 teaspoons olive oil, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 5 ounces Canadian bacon, chopped
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • Marinara sauce


  • Unroll breadsticks into a greased 15-in. x 10-in. x 1-in. baking pan.
  • Press onto the bottom and up the sides of pan; pinch seams to seal.
  • Bake at 350° for 6-8 minutes or until set.
  • Meanwhile, in a large skillet, saute the mushrooms, peppers, onion
  • and 1 teaspoon Italian seasoning in 2 teaspoons oil until
  • crisp-tender; drain.
  • Brush crust with remaining oil. Sprinkle with 3/4 cup cheddar cheese;
  • top with vegetable mixture and Canadian bacon. Combine mozzarella
  • cheese and remaining cheddar cheese; sprinkle over top. Sprinkle
  • with remaining Italian seasoning.
  • Bake for 20-25 minutes or until cheese is melted and crust is golden
  • brown. Serve with marinara sauce. Yield: 12 servings.

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Breadstick Pizza (continued)

Nutritional Facts: 1 piece (calculated without marinara sauce) equals 267 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 638 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.