Pellet Smoked Pizza Breadsticks
These Pellet Smoked Pizza Breadsticks are filled with mozzarella, Parmesan, mini pepperoni, and pizza sauce, then cooked hot on the pellet smoker and finished with garlic Parmesan butter. Serve them warm with pizza sauce for dipping.
Equipment
- Pellet Smoker Preheat to 400°F
- Baking Sheet Large enough to hold the twists with space between them
- Parchment Paper
- Cutting Board
- Pizza Cutter or Sharp Knife For cutting the filled dough into 1-inch strips
- Pastry brush For the egg wash and garlic Parmesan butter
- Small Bowl For mixing the egg wash
Ingredients
Pizza Breadsticks
- 1 tube Pillsbury Pizza Crust refrigerated
- 1/3 cup pizza sauce plus more for serving
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups low-moisture mozzarella cheese freshly shredded
- 3/4 cup mini pepperoni save some for topping
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1 egg
- 1 tbsp whole milk
Garlic Parmesan Butter
- 3 tbsp unsalted butter melted
- 2 cloves garlic finely minced
- 2 tbsp grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
Instructions
Prepare the Pizza Breadsticks
- Roll Out and Layer the Dough. Lightly flour a cutting board and stretch the refrigerated pizza dough into an even rectangle. Spread a thin layer of pizza sauce over half of the dough, leaving about a 1/2-inch border. Season with oregano and Italian seasoning, then layer on Parmesan, mozzarella, and mini pepperoni.
- Fold and Cut. Fold the unfilled half of the dough over the toppings and gently press it into place without flattening the layers. Cut into 1-inch-wide strips.
- Twist the Breadsticks. Grab both ends of each strip and gently twist in opposite directions 3-4 times. Transfer to a parchment-lined baking sheet, leaving space between each breadstick.
- Brush and Top. Whisk the egg with 1 tablespoon whole milk. Brush a light, even layer over the exposed dough, then sprinkle with Italian seasoning and Parmesan and finish with extra mini pepperoni.
Smoke and Serve
- Smoke the Breadsticks. Place the sheet pan in a pellet smoker preheated to 400°F. Smoke for 10 minutes, rotate the pan 180 degrees, then smoke for another 5 minutes at 400°F. Increase the smoker to 425°F for the final 5 minutes.
- Finish and Serve. Brush the breadsticks with garlic Parmesan butter as soon as they come off the smoker. Serve hot with warm pizza sauce for dipping.
Nutrition
Serving: 1breadstickCalories: 208kcalCarbohydrates: 18gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 548mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 275IUVitamin C: 1mgCalcium: 144mgIron: 1mg
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