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Mozzarella Stuffed Soft Breadsticks

  • Intermediate
  • 20 breadsticks
Baking Success Or Baking Mess


3-1/4 cups all purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
1 cup water
1/4 cup milk
3 tablespoons Mazola® Corn Oil
2 tablespoons Crown® Lily White® Corn Syrup
3-1/2 cups shredded mozzarella cheese, divided
2 egg whites, lightly beaten
1-1/2 teaspoons leaf oregano
2 cloves garlic, minced


Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.

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.

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 3 cups 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 through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.

Whisk egg whites with oregano and garlic; brush over dough. Sprinkle evenly with remaining cheese. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.

TIP: Serve with warm marinara sauce for a special appetizer.

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