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Cheesy Pizza Breadsticks by Shane Smith

Serves: 16Chef: Shane SmithCategory: BreadMachine: MixerTotal time (min.): 50
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Shane is showing us the perfect summer holiday activity for all the family. This is such a fun recipe to make with the kids and they're also the perfect lunchbox treat. Play around, get creative and add your favourite pizza toppings to the breadsticks.


For the dough:

For the filling/topping:



  1. In the bowl of your Kenwood stand mixer, add the flour, sugar, salt, oil, yeast and water.
  2. Using the dough hook attachment, mix at a low speed until all the ingredients are combined for about 5 minutes.
  3. At this point, increase the speed and mix for a further 5 minutes until the dough is smooth and elastic.
  4. Place the dough into a greased bowl, cover with a kitchen cloth and leave somewhere warm for 45minutes to 1 hour or until double in size.
  5. Once doubled in size, turn out onto a floured work surface and roll out to remove the air.
  6. Roll into a rectangle measuring 10” x 24”.
  7. Cover this rectangle of dough with tomato sauce and sprinkle on the grated cheese and pepperoni if using.
  8. Taking the top edge of the dough, fold this over in half to encase all the delicious filling.
  9. Using a large chopping knife, carefully cut the folded dough into 16 finger slices.
  10. Line two baking trays with parchment and set them aside.
  11. Carefully take the top and bottom of each pizza finger and twist in opposite directions to create a twist design and place 8 on each lined baking tray.
  12. Allow some space as the fingers will expand when proving and baking
  13. Cover both trays with a kitchen cloth and allow them to prove in a warm place for a further 35-40minutes.
  14. Preheat your oven to 200C/180C fan
  15. Whisk up the egg and using a pastry brush, coat each pizza twist with a light coating of egg.
  16. Sprinkle on some dried mixed herbs.
  17. Place them into the preheated oven and bake for 12-15 minutes or until golden brown and delicious.
  18. Once baked, allow to cool slightly before removing onto a wire rack to cool completely.

Chef's Notes:

  1. These are delicious served straight away or even nicer the day after dipped in warm tomato sauce.