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Breadstick Pizza Recipe

Breadstick Pizza Recipe

Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:12 servings


  • 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 shredded cheddar cheese, divided
  • 5 ounces Jones Dairy Farm Canadian Bacon, chopped
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Marinara sauce


  • 1. 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° until set, 6-8 minutes.
  • 2. Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.
  • 3. 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.
  • 4. Bake until cheese is melted and crust is golden brown, 20-25 minutes. Serve with marinara sauce.
    Freeze option: Bake crust as directed, add toppings and cool. Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 12 servings.

Nutritional Facts

1 piece (calculated without marinara sauce): 267 calories, 11g fat (6g saturated fat), 27mg cholesterol, 638mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 13g protein.

Reviews for Breadstick Pizza

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DianeC23 User ID: 141506 230258
Reviewed Jul. 27, 2015

"The breadsticks make a great crust to this pizza! We used pizza sauce for dipping, which was also good. There were too many green peppers for us, but that's easily fixed. I plan on making this again and varying the toppings."

mehalv User ID: 4612167 197803
Reviewed Mar. 21, 2012

"This recipe was fantastic and the method worked perfectly! I used partially cooked/drained bacon in place of Canadian bacon, on top of the pizza. The breadstick dough makes a delicious crust. This one is a keeper!"

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