Buttery, golden, and wickedly fun, these Cheesy Halloween Breadstick Bones are the spooky side your party table needs. Each “bone” bakes up with crisp edges and tender, cheesy interiors—perfect for dunking in warm marinara, garlic butter, or a cauldron of creamy soup. With just a handful of ingredients and a clever twist-and-snip shaping method, you’ll pull off bakery-cute breadsticks that taste like a pizzeria treat and look like they crawled straight out of a haunted oven.
They’re weeknight-easy and kid-friendly: start with pizza dough (store-bought or homemade), tuck in mozzarella, shape into bones, brush with garlicky butter, sprinkle with Parmesan, and bake until puffed and bronzed. Whether you’re fueling trick-or-treaters, hosting a movie night, or adding a playful bite to a Halloween feast, these bone-shaped breadsticks disappear fast—so plan on a double batch.
Key Ingredients & Substitutions
A few pantry staples plus melty cheese make these breadsticks craveable without fuss.
Pizza dough: Refrigerated or homemade dough both work. Crescent roll dough yields softer, flakier “bones.” For whole-grain, swap in 50% whole-wheat pizza dough and add an extra brush of butter for tenderness.
Mozzarella: Low-moisture mozzarella sticks or thick-cut strips melt stretchy and keep shaping simple. Provolone or Monterey Jack also work; string cheese is the easiest to portion.
Butter & olive oil: Butter adds flavor and browning; a splash of oil keeps it from burning. For dairy-free, use plant-based butter or all olive oil.
Garlic: Freshly minced for punch; garlic powder if you prefer a smoother finish.
Parmesan: Salty umami and light crunch. Pecorino Romano or grated Asiago are great swaps.
Seasonings: Italian seasoning, parsley, and a pinch of red pepper flakes (optional) deliver pizzeria aroma.
Dips: Warm marinara is classic. Try pesto, ranch, spicy vodka sauce, or a quick warm cheese dip for variety.
Equipment You’ll Need
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Kitchen shears or small sharp knife (for bone ends)
- Rolling pin (or clean bottle)
- Small bowl + pastry brush (for garlic butter)
- Cooling rack
Flavor Variations & Add-Ins
- Garlic–herb: Add 1 teaspoon finely chopped rosemary or thyme to the butter.
- Pepperoni bones: Tuck 1–2 mini pepperoni slices with the cheese for a pizza-parlor surprise.
- Jalapeño popper: Add a thin strip of cream cheese and a few minced pickled jalapeños inside each stick.
- Pesto swirl: Brush a whisper of pesto on the dough before adding cheese.
- Everything seasoning: Sprinkle 1–2 teaspoons everything bagel seasoning on top during the last 3–4 minutes of baking.
- Vampire-safe: Extra garlic! Double the garlic in the butter and add a pinch of garlic powder on top.
How to Make Cheesy Halloween Breadstick Bones
Ingredients You’ll Need:
- 1 pound refrigerated pizza dough (room temp 20–30 minutes)
- 8 mozzarella sticks (string cheese) or 8 ounces low-moisture mozzarella cut into 8 batons
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2–3 garlic cloves, finely minced (or 1 teaspoon garlic powder)
- 1/3 cup finely grated Parmesan
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley (optional)
- Pinch red pepper flakes (optional)
- 3/4 teaspoon kosher salt, divided
- For serving: Warm marinara or preferred dips
How Much Time Will You Need?
Prep & shaping: about 20 minutes. Bake: 12–16 minutes per tray. Cooling & brushing: 5 minutes. Total: roughly 35–40 minutes.
Step-by-Step Instructions:
1. Prep the pan & garlic butter
Heat oven to 425°F (220°C). Line a baking sheet with parchment. In a small bowl, combine melted butter, olive oil, garlic, 1/4 teaspoon salt, and half the parsley (if using). Set aside.
2. Roll the dough
On a lightly floured surface, roll pizza dough into a rectangle about 10×14 inches (roughly 1/4 inch thick). Trim edges if needed for neatness.
3. Cut & fill
Slice the rectangle into 8 long strips, each about 1 1/4–1 1/2 inches wide. Place a mozzarella stick (or baton) along the center of each strip. Fold dough over the cheese lengthwise to encase it, pinching the seam tightly to seal. Roll gently seam-side down to smooth.
4. Shape into “bones”
Transfer each filled breadstick to the baking sheet, leaving space between. With kitchen shears, snip a 1-inch slit into both ends of each stick. Gently pull and round the two small end pieces apart to form the classic bone “knobs.” Tuck any exposed cheese back in and pinch dough if needed to reseal.
5. Brush & season
Brush breadsticks lightly with the garlic butter. Sprinkle evenly with Parmesan, Italian seasoning, a pinch of red pepper flakes (optional), and the remaining 1/2 teaspoon salt.
6. Bake
Bake on the middle rack for 12–16 minutes, rotating the pan halfway, until puffed and golden with lightly crisp edges. If the tops need more color, broil 30–60 seconds—watch closely.
7. Finish & serve
Cool 3–5 minutes on a rack. Brush with any remaining garlic butter and sprinkle with the rest of the parsley. Serve warm with marinara or your favorite dip.
Pro Tips for Best Texture & Taste
These small moves guarantee neat shapes, gooey centers, and bakery-level flavor.
- Room-temp dough: Let dough relax 20–30 minutes so it rolls without springing back.
- Seal well: Pinch seams and ends firmly to corral the cheese; a little escape is okay but sealing keeps bone shapes tidy.
- Light butter layer: Too much butter can soften the surface; brush thinly before baking and again after.
- Use parchment: Prevents sticking and preserves the bone “knobs.”
- Reheat like a pro: Air fryer 325–350°F for 2–3 minutes or oven 375°F for 5–7 minutes to re-crisp.
Frequently Asked Questions
Can I make these ahead?
Yes. Assemble up to 4 hours ahead and refrigerate on a parchment-lined sheet; brush with butter and bake straight from the fridge, adding 1–2 minutes. For longer storage, bake fully, cool, and freeze up to 1 month. Reheat at 375°F until hot and crisp.
How do I keep the cheese from leaking out?
Pinch seams firmly and tuck in any exposed ends. Avoid overfilling, and keep the cheese centered. A quick chill (10 minutes in the fridge) before baking helps seams set.
Can I use crescent dough or puff pastry?
Crescent dough works for softer, richer “bones” (reduce bake time by 1–2 minutes). Puff pastry puffs dramatically—fun, but shape is less defined; bake at 400°F and keep cheese minimal.
Gluten-free or dairy-free options?
Use gluten-free pizza dough and confirm spices/Parmesan are GF. For dairy-free, use plant-based mozzarella and vegan butter; brush lightly to avoid soggy tops.
What dips pair best?
Warm marinara (classic), roasted red pepper sauce, garlic-herb ranch, basil pesto, creamy vodka sauce, or a tangy lemon–parsley aioli for brightness.