Pizza Hut Cheese Sticks
Description
A copycat Pizza Hut cheese sticks recipe with thick, buttery pan dough under melted mozzarella and parmesan. Crisp edges, soft center, made in one 9x13 pan.
Ingredients
Dough
- 1¼ cups warm water, 110°F
- 1 tablespoon granulated sugar
- 2¼ teaspoons active dry yeast
- 2 tablespoons nonfat dry milk powder
- 1½ teaspoons fine salt
- 2 tablespoons olive oil
- 3¼ cups bread flour
- 3 tablespoons vegetable oil, for the pan
Topping
- 3 tablespoons unsalted butter, melted
- 2 cups shredded low-moisture whole-milk mozzarella
- ⅓ cup finely grated parmesan
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil, optional
Serving
- 1 cup marinara, warmed
Instructions
- Stir sugar into warm water, sprinkle yeast over top, and let stand 5 to 7 minutes until foamy.
- Add milk powder, salt, olive oil, and 3 cups flour. Knead 5 minutes with a dough hook (8 to 10 by hand) until the dough pulls from the sides but stays slightly tacky. Add remaining flour only as needed.
- Transfer to an oiled bowl, cover, and rise in a warm spot 1 hour, until doubled.
- Spread vegetable oil across the bottom and sides of a 9x13 pan. Press dough to the edges with oiled fingertips. Cover and rest 20 minutes.
- Preheat oven to 450°F with a rack in the lower third.
- Brush dough with melted butter to the edges. Top with mozzarella, then parmesan, then garlic salt, oregano, and basil.
- Bake 15 to 18 minutes, until the cheese bubbles with brown spots and edges are deep golden. Broil 60 to 90 seconds if pale, watching closely.
- Rest 5 minutes. Cut lengthwise down the middle, then crosswise into 8 strips. Serve with warm marinara.
Equipment
- Large Mixing Bowl
- Stand mixer with dough hook (or mix by hand)
- Liquid measuring cup
- Instant-read thermometer
- 9x13-inch metal baking pan
- Pastry Brush
- Box grater or food processor with shredding disc
- Plastic wrap or clean kitchen towel
- Pizza Cutter
- Small bowl, for the seasoning blend
Notes
Make the dough up to 3 days ahead; refrigerate after the first rise and bring to room temperature before pressing into the pan. Shred your own mozzarella — pre-shredded is starch-coated and melts grainy. Store airtight 4 days, or freeze 3 months; reheat at 350°F for 5 to 7 minutes.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 21gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 18mgSodium: 564mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 266IUVitamin C: 1mgCalcium: 117mgIron: 1mg