Thanksgiving Garlic Butter Breadsticks
Thanksgiving Garlic Butter Breadsticks
Skip the dinner rolls this year and make garlic butter breadsticks instead. They start with pizza dough — homemade or store-bought — stretched into a rectangle, sliced into sticks, and brushed with a generous amount of garlic butter before baking. The result is crisp and buttery on the bottom, soft and pillowy on top, and ready in under 30 minutes.
Shopping List
Ingredients:
Shopping List
- 1 lb Pizza dough
- 1 stick Salted butter
- 1 head Garlic
- Fresh parsley (optional)
- Parmesan cheese
- Crushed red pepper flakes (optional)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Store-bought pizza dough from the refrigerated section works perfectly and saves you the proofing time — just let it sit at room temperature for 30 minutes so it stretches easily. If you’re using homemade dough, it needs to be fully proofed before stretching. Salted butter is key here; if you only have unsalted, add a pinch of salt to the melted butter.
Directions
Prep the dough
- Preheat and stretch: Heat the oven to 450°F (230°C). Stretch 1 lb of pizza dough into a rectangle about ½ inch thick and place it on a rimmed baking sheet. Let it rest for 5 minutes if it springs back while you’re stretching.
- Cut into sticks: Using a pizza cutter or sharp knife, cut the dough once down the middle the long way, then cut horizontally into sticks about 1 inch wide. You should get roughly 16–20 sticks depending on the size of your rectangle.
Make the garlic butter
- Melt: In a small pot, melt 6 Tbsp salted butter over medium heat.
- Add the garlic: Remove the pot from the heat and stir in 4 cloves of pressed or minced garlic. Let it sit for a minute so the garlic infuses the butter without burning.
Brush, top and bake
- Brush the dough: Brush the garlic butter evenly over the entire surface of the dough. Let some of it pool around the edges — that’s what makes the bottoms crispy. If you want to reserve some for after baking, set aside about 1 Tbsp now.
- Add toppings: Sprinkle with freshly chopped parsley, Italian seasoning, a pinch of salt, Parmesan cheese, and/or crushed red pepper flakes if desired.
- Bake: Bake for 8 minutes, or until the breadsticks are golden brown and puffed.
- Finish with butter: After baking, use the same brush to pick up any pooled butter from the pan and brush it back over the tops, or brush on the reserved butter. This is what gives them their signature glossy, buttery finish.
Make-ahead: The breadsticks are best fresh from the oven, but you can stretch and cut the dough up to a few hours ahead and refrigerate it on the baking sheet, covered. Brush with garlic butter and bake straight from cold, adding 1–2 minutes to the bake time. Leftovers keep for 2 days at room temperature — reheat in a 350°F oven for 3–4 minutes to bring back the crust.
Full Recipe on The Live-In Kitchen
Get the printable version, plus her pizza dough recipe and other easy sides.
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