
Golden, garlicky cheese sticks inspired by Pizza Hut that are easy to make at home using store bought or homemade dough and a buttery garlic glaze.

This recipe is my answer to a longtime craving for those warm cheese sticks from Pizza Hut. I first set out to recreate them on a rainy weekend when takeout felt like too much effort and the freezer had a lone container of pizza dough. The result was a batch of pull apart sticks with a crisp exterior and molten cheese inside that tasted exactly like a nostalgic childhood treat. The garlic butter finish makes each bite savory and irresistible and the combination of mozzarella and Parmesan creates that slightly chewy texture with a salty finish.
I discovered this combination after testing different dough thicknesses and cheese ratios. Using one pound of dough gives a good balance between bread and cheese so the sticks stay structural but still ooze cheese when you tear them. The garlic powder and Italian seasoning blended into melted butter tie the flavors together and also help the crust brown evenly. Serve them fresh from the oven and watch them disappear in minutes at family dinners and casual gatherings.
I tested this several times with family feedback. My partner declared the second test identical to what they remembered from visiting Pizza Hut as a kid. Friends told me they preferred them to many delivery versions because the crust is crisp and the cheese never leaks during baking. These cheese sticks have become my go to appetizer when hosting casual game nights because they hold up well and pair beautifully with a simple marinara.

My favorite aspect is the simplicity. With minimal ingredients you get a snack that tastes like a restaurant item. I remember serving these at a small housewarming party and everyone kept telling me to sell them because they seemed too good to be homemade. The garlic butter finish is a small step with a large payoff and elevates a basic combination into comfort food that feels celebratory.
To maintain texture let the sticks cool completely before storing to prevent condensation inside the container. For short term storage place in an airtight container and refrigerate up to three days. Reheat in a preheated oven at three hundred fifty degrees Fahrenheit for eight to ten minutes or in an air fryer at three hundred fifty for five minutes to restore crispness. For longer storage freeze cooled sticks individually on a tray then transfer to a freezer bag. Reheat from frozen in a three hundred fifty oven for twelve to fifteen minutes.
If you need a lower fat option use part skim shredded mozzarella but expect slightly less stretch. For a stronger savory profile swap half the mozzarella for provolone. If you only have fresh grated Parmesan allow it to sit uncovered for a few minutes so it dries and disperses evenly when sprinkled. For a dairy free approach use plant based mozzarella and vegan Parmesan but be aware the texture and melt will differ from the original.

Serve warm with a bowl of marinara sauce seasoned with crushed red pepper and fresh basil. For a more elegant presentation place them on a wooden board with small dipping bowls of garlic aioli and ranch. Add a simple salad dressed with lemon and olive oil to balance the richness and offer fresh contrast. These are excellent for gatherings because they can be passed on a platter and pair well with cold beer or sparkling water.
Cheese sticks are a classic in casual American dining and rose to popularity as an appetizer in pizza chains. The idea of combining dough and melted cheese is rooted in broader traditions across Italy where filled breads and focaccia variations pair dough with cheese or savory fillings. The version most people recognize from American chains emphasizes portability and a garlic butter finish which gives a distinct flavor profile that many associate with family style pizza restaurants.
In cooler months add a pinch of smoked paprika to the butter for a warm flavor note. For summer swap the Italian seasoning for finely chopped fresh basil and omit the Parmesan for a lighter finish. During holidays consider adding a small amount of sun dried tomato into the cheese layer for a festive presentation and to layer an extra burst of flavor.
Shape the sticks up to twelve hours ahead and place them on a tray covered lightly with plastic wrap in the refrigerator. Brush with butter and add Parmesan immediately before baking to preserve crispness. If freezing prepare fully then freeze raw sticks on a tray before transferring to bags. Bake from frozen adding a few extra minutes to the bake time and check for bubbling cheese as your cue that they are ready.
These cheese sticks are meant to be shared and adapted. They bring together comfort textures and bright glaze flavors for easy cooking moments you can make your own. Give them a try and tweak the herbs and cheese to match what you love most about that melty pull.
Let the dough rest five minutes if it springs back after rolling to relax the gluten and make shaping easier
Use low moisture whole milk mozzarella to reduce excess water and improve the cheese pull
Brush with garlic butter twice for extra flavor and deeper browning if desired
Cool for three to five minutes before serving to avoid molten cheese spills
This nourishing pizza hut cheese sticks recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Pizza Hut Cheese Sticks recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425 degrees Fahrenheit and position a rack in the center. Lightly flour a work surface and roll the dough into a rectangle about 10 by 12 inches and one quarter inch thick.
Spread the shredded mozzarella over half of the rectangle leaving a quarter inch border. Fold the dough over the cheese and press edges to seal. Roll gently to even thickness and slice into eight equal strips.
Place strips seam side down on a parchment lined baking sheet leaving one inch between pieces. Brush with melted butter mixed with garlic powder and Italian seasoning then sprinkle with grated Parmesan.
Bake for 10 to 12 minutes until tops are golden and cheese inside is bubbling. Let rest three to five minutes on the tray so the cheese sets then serve warm with marinara.
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This recipe looks amazing! Can't wait to try it.
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