Mozzarella Stuffed Soft Breadsticks

Call these tasty breadsticks, Bones and Blood for Halloween!





20 breadsticks

Prep Time

20 minutes

Proof Time

20 minutes

Bake Time

15 to 17 minutes


  • 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup water
  • 1/4 cup milk
  • 3 tablespoons corn oil
  • 2 tablespoons corn syrup, light
  • 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.