Recipe: Mozzarella and Parmesan Stuffed Breadsticks

Stuffed BreadsticksIf you’ve been following my Fleischmann’s yeast posts you’ll know that I haven’t had the best of luck with yeast.  I can cook and bake pretty much anything, but for some reason yeast hates me.  But I decided I’m not going to let the yeast win; I’m not going to give up. And so- without the gentle prompting of a review post due- I decided to force myself to try another recipe using yeast. **Deep breath**

Since we were having Cajun Chicken Pasta for dinner I decided some breadsticks would be amazing, so I checked out and found a recipe for Mozzarella Stuffed Soft Breadsticks (I added Parmesan because, well, it sounded good too).  Guess what?! Success, the FIRST time! Go me!!  These were SO good. We had a few left over after our meal, and we’ve eaten them cold right out of the fridge and they’re just as good then too!


5.0 from 1 reviews
Mozzarella and Parmesan Stuffed Breadsticks
Prep time: 
Cook time: 
Total time: 
  • 3-1/4 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup water
  • ¼ cup milk
  • 3 tablespoons Vegetable Oil OR olive oil
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 2 egg whites, lightly beaten
  • 1-1/2 teaspoons Oregano
  • 2 garlic cloves, minced
  1. Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.
  2. Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120° to 130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.
  3. Divide dough in half. Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with cheese, leaving a 1-inch border. Roll out remaining dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut crosswise through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.
  4. Whisk egg whites with oregano and garlic; brush over dough. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.



  1. Jennifer Y says:

    Yummmmm!!! I am going to have to hold on to this recipe for either when we have guests over or my guys are off their low-carb jaunt. LOL. Really looks yummy and I love the addition of Parmesan. Hey, yeast works great if you baby it…warm, not hot, water; warm the bowl and put it in a just warm oven or on top of a warmed oven. Cover the bowl with a damp, warm (again!) dish towel. You probably know all of this stuff already, though. 🙂 Glad it all turned out yummily delish on the first try!!

  2. Rebecca says:

    Yeast has met its match! These look sooo good.

  3. Awesome Alesha!! Those look and sound so much better than any breadsticks I’ve tried making!! I’m totally going to have to try these now! 🙂

  4. Marlene says:

    These look delicious!

  5. This look ao yummy!!! We will have to try it out!

  6. Looks yummy! I am going to try this recipe

  7. Maria Elena Dominguez says:

    Yum, I was trying to think of a side dish for a chicken recipe that we’re having for dinner and I think I found it. I hope my turn out as beautiful as yours!


  1. […] love to share the recipe I made using yeast (without being pushed into it, and it worked!!); Mozzarella and Parmesan Stuffed Bread Sticks.  They are beyond good, and I refuse to figure out the nutritional facts for […]

  2. […] found I really enjoy baking with yeast.  Having the ability to make my own cinnamon rolls, breads, pizzas and more has been awesome, and my family is really enjoying it as well.  I’ve had to […]

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