This playful twist on classic bread sticks transforms simple refrigerated dough into festive candy cane shapes that taste like mini pizzas. I first made these one December evening when I wanted something fun for a holiday movie night: quick to assemble, easy to bake, and impossible for guests to resist. The combination of warm marinara, bubbling mozzarella, and a bright brush of olive oil finished with dried oregano creates a familiar pizza flavor in a handheld package. The candy cane silhouette adds charm on a platter and makes these ideal for gatherings where you want an impressive-looking snack without a lot of fuss. What makes these sticks special is how they bridge convenience and homemade flavor. Using a single 13.8-ounce can of refrigerated dough keeps prep fast, while the assembly gives you control over cheese distribution and browning. Each bite yields a crisp exterior where the dough has been brushed with oil, and a soft, chewy interior threaded with melty mozzarella and tangy marinara — a textural contrast the whole family loves. Over the years, I've served these at holiday open houses and casual weeknight dinners; they disappear first every time and often return to the oven for a second batch.

Ingredients

• 1 (13.8-ounce) can refrigerated pizza dough: Choose a brand you trust; Pillsbury or store-brand refrigerated dough works well. The dough’s elasticity is key for twisting and holding shape — avoid very low-moisture doughs that crack.
• 1/2 cup marinara sauce: Use a good-quality jarred sauce such as Rao's or a robust supermarket brand. Thick sauce prevents soggy centers; if yours is thin, simmer briefly to reduce.
• 1 cup shredded mozzarella cheese: Freshly shredded whole-milk mozzarella melts best and gives a smooth, elastic pull; pre-shredded blends often contain anti-caking agents that resist melting.
• 1/2 teaspoon dried oregano: A classic aromatic that pairs with tomato and cheese; use Italian oregano or a pizza seasoning blend for extra depth.
• 1 tablespoon olive oil: Use a mild extra-virgin olive oil for brushing — it promotes browning and adds a silky finish without overwhelming the other flavors.
• Fresh thyme or basil (optional): A few leaves for garnish add color and a fresh herbal note; basil gives a sweet lift, thyme adds a savory edge.

Instructions

Step 1 — Preheat and prepare: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat and set aside. Having a hot oven ensures quick oven spring so the sticks puff slightly and the cheese melts without the dough overbrowning. Step 2 — Roll and divide the dough: Unroll the refrigerated dough onto a lightly floured surface. Press seams gently to smooth, then divide the dough into 6 equal portions for larger sticks or 8 for smaller finger-food sizes. Use your hands to roll each portion into a rope about 8–10 inches long. Consistent thickness helps even baking. Step 3 — Add sauce and cheese: Spread about 1 tablespoon of marinara along the center of each rope, leaving a 1/2-inch margin at both ends. Sprinkle roughly 2–3 tablespoons of shredded mozzarella down the sauce-lined center. Don't overfill — too much filling makes sealing difficult and slows baking. Step 4 — Shape into candy canes: Fold the dough over the filling and gently seal the seam by pinching with your fingers, then twist once or twice to create a spiral and curve the top into a candy cane hook. Press seams well so cheese doesn’t escape during baking. If any cheese peeks out, press gently back under the dough. Step 5 — Brush and season: Place shaped sticks on the prepared baking sheet, brush each with olive oil, and sprinkle with dried oregano and a pinch of salt. The oil promotes golden browning and keeps the crust supple while oregano adds a pizza-like aroma. Step 6 — Bake: Bake for 12–15 minutes at 400°F (204°C) until golden brown and cheese is melted inside. For a crispier finish, switch to the broil setting for 30–45 seconds while watching closely to avoid burning. Step 7 — Garnish and serve: Let sticks rest 2 minutes on the tray, then transfer to a serving plate. Garnish with torn basil or a few thyme leaves. Serve warm with extra marinara for dipping.

Storage Tips

Allow the sticks to cool to room temperature before storing to avoid condensation that softens the crust. Refrigerate in an airtight container separated by parchment to keep surfaces from sticking together; they’ll stay fresh for up to 3 days. For longer storage, flash-freeze on a tray then transfer to a resealable freezer bag — frozen unbaked sticks can be baked from frozen with an extra 4–6 minutes added to the bake time. To reheat, pop them in a 350°F oven for 6–8 minutes; a toaster oven works equally well for single portions.

Ingredient Substitutions

If you need to substitute, use a gluten-free refrigerated dough in the same weight and shape for a wheat-free version; note that texture will be slightly different and may crack more easily when twisted. Swap mozzarella for a dairy-free shreds blend for lactose intolerance, or use provolone for a sharper profile. If marinara is too thin, mix 1 tablespoon of tomato paste into 1/2 cup sauce to thicken without altering flavor. Add cooked, finely chopped pepperoni or crumbled sausage for extra savory depth, or scatter a few red pepper flakes inside for heat.

Serving Suggestions

Serve alongside a bowl of warm marinara for dipping and a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a party platter, pair with sliced cheeses, olives, and roasted red peppers. Garnish each stick with a basil leaf or thyme sprig for color. These also make fun additions to a kid’s lunchbox (cooled and wrapped) or as a side for soup — tomato soup is a classic match that amplifies the pizza flavors.

Cultural Background

The idea blends Italian-American pizza flavors with playful holiday presentation. Bread sticks and pizza share common origins in simple yeasted doughs topped with tomato and cheese — portable adaptations have existed in many forms, from stromboli to calzones. Shaping foods into festive silhouettes is a longstanding tradition across cuisines to celebrate seasons and holidays, and these candy cane forms are a contemporary nod to that practice, combining quick convenience with a decorative flourish.

Seasonal Adaptations

For winter holidays, use a mixture of red and white toppings to emphasize the candy-cane theme: dotted beet or roasted red pepper purée can add color contrast. At summer gatherings, switch marinara for a light pesto and add sun-dried tomatoes with fresh basil. Around Halloween, twist the ropes into broomstick shapes and top with smoked mozzarella for a smoky note. Small adjustments to herbs and fillings let you tailor the snack to seasonal produce and celebrations.

Meal Prep Tips

Assemble sticks on a parchment-lined tray and refrigerate for up to 6 hours before baking — this is perfect for staging a party. For bulk prep, shape and freeze unbaked sticks flat on a sheet; once frozen, stack them in a bag. To serve from frozen, bake at 400°F for 18–20 minutes. If packing lunches, cool completely then wrap in foil; reheat in an oven or toaster oven for best texture. Keep a small jar of warmed marinara available for dipping and a shaker of extra oregano for guests who like more seasoning.

These candy cane pizza bread sticks are a delightful example of how a small creative twist can make simple ingredients feel festive. Whether you’re feeding a crowd or adding cheer to a family dinner, they’re quick, adaptable, and reliably popular — give them a try and make them your own.