Super Easy Stuffed Breadsticks

June 18, 2009


Happy Father’s Day from Elizabeth W. Gift Baskets!

News Flash: World renowned just posted a lovely review of my gift baskets! Check it out here.

I’ll admit it. I’m a snob when it comes to canned bread dough. You know, those paper tubes filled with stuff like biscuits that pop open when you whack them on the counter. So it was with some trepidation that I took on a project a few years ago to develop serving ideas using canned breadsticks. I must say, I was pleasantly surprised with the results.

There are endless ways to jazz up these little strips of dough once you get them out of the can. Make them savory for cocktail hour and sweet for brunch. Do they taste like homemade? No, but when you factor in the convenience, they’re not bad in a pinch.

Use the following suggestions as a springboard for your own creations. Let me know what combinations you come up with.


(For testing purposes, I used Pillsbury brand breadsticks. Each can yields 12 soft, chewy breadsticks)


  1. Preheat oven according to package directions. Remove dough from can and separate into strips. Spread with filling of choice. (See suggestions below.)
  2. Twist the dough around the fillings to form loosely spiraled sticks. Don’t worry if some of the filling falls out or if the shapes aren’t perfect. These sticks are meant to have a rustic, home baked look.
  3. Place breadsticks on a parchment lined baking sheet, leaving about 1 inch between sticks. Brush and/or sprinkle with desired toppings. Bake for 8 to 10 minutes or as package directs. Serve immediately.


Black & Whites – Spread dough stick with black olive tapenade. Sprinkle with shredded mozzarella and twist.

Pesto Presto – Spread dough stick with pesto sauce. Sprinkle with pine nuts and twist.

Pizza Twists – Spread dough stick with marinara sauce. Sprinkle with freshly grated Parmesan cheese. Press in bits of chopped pepperoni, if desired. Twist, then brush lightly with olive oil and sprinkle with oregano or basil.

Green Meanies(pictured above) Brush breadstick with olive oil. Sprinkle with snipped fresh herbs of your choice. Twist, then brush with a little more olive oil and sprinkle with coarse salt.

Salsa Sticks(pictured above) Mix together equal amounts of drained salsa and Monterey Jack cheese. Spread on dough sticks. Twist, then sprinkle lightly with cayenne pepper.

Olive-Rosemary – Press coarsely chopped black olives into dough stick. Twist, then brush lightly with olive oil and sprinkle with chopped fresh rosemary.

Sesame Seed-Parmesan – Brush dough stick lightly with olive oil. Sprinkle with freshly grated Parmesan cheese. Twist, then brush with more oil and sprinkle with sesame seeds.

Mexican Bean – Spread dough stick with canned refried beans. Sprinkle with one of those  pre-shredded Mexican cheese blends. Twist, then brush lightly with olive oil and sprinkle with cumin or chili powder.

Prosciutto & Parm – Spread dough stick with Dijon or honey mustard. Add a layer of thinly sliced, snipped Prosciutto. Sprinkle with freshly grated Parmesan cheese.


Stick-y Buns – Brush stick with maple syrup. Press in currants and chopped pecans. Twist, then brush with melted butter and sprinkle with cinnamon sugar.

Cheese Danish – Spread dough stick with ricotta cheese. Sprinkle with freshly grated lemon zest. Twist, bake, and then brush with honey while still warm.

Strawberry-Chocolate – Spread dough stick with strawberry jam. Press mini chocolate chips into the jam. Twist and bake.

Apple Pie – Spread dough stick with applesauce. Twist, then brush with melted butter and sprinkle with brown sugar.

Apricot-Almond – Spread dough stick with softened mild goat cheese or cream cheese. Press sliced almonds into the cheese. Twist, bake and then slather with apricot jam while still warm. (To make jam more spreadable, microwave for a few seconds until it liquefies.)



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