These Mozzarella-Stuffed Italian Breadsticks are the perfect appetizer for a college basketball tournament party. They’re fun, delicious and easy to eat!
As far as I’m concerned, all of the college basketball games in March are kinda-like the Super Bowl, part 2. The games dominate the sports news for the month and a national champion is crowned at the end. But more importantly, March Madness is a great excuse to bring out all of the snacks and appetizers that normally appear during Super Bowl season. Sure, maybe the tournament games don’t have as much hype as the NFL playoffs, but that’s no reason to skimp out on the snack food. If anything, that’s a reason to make even better appetizers. Like these Mozzarella-Stuffed Italian Breadsticks. Holy cow, these breadsticks were amazing! Easy to make, even easier to eat, and really flippin’ delicious. In my book, that’s pretty much the definition of the perfect snack food for the big game…be it the Super Bowl or college b-ball!
I’ve had breadsticks on my mind for quite a while now. Truth be told, I wasn’t going to go with the classic Italian seasonings until I came across this post from King Arthur Flour that described how to fill breadsticks with cheese.
Wait, what? Breadsticks stuffed with cheese?
I knew I had to make these…and soon! I opted for mozzarella since it melts so well, but any good “melty cheese” would also work here. I’m thinking the next attempt might use Jalapeno Monterey Jack cheese inside and Southwest seasonings on top. Use your imagination here…there are so many fun twists to this recipe!
This recipe includes the ingredients for making your own pizza dough, but you could certainly use store-bought dough if you prefer. (I just think homemade dough tastes so much better!) While these Mozzarella-Stuffed Italian Breadsticks are delicious enough to eat by themselves, I served them with a side of pizza sauce for dipping. Also, you might notice that I didn’t exactly follow the instructions from King Arthur Flour regarding how to roll up the cheese. Once I divided the dough, I felt like there wasn’t enough to roll each piece into a 5″x7″ rectangle. In full disclosure, some of my breadsticks oozed melted cheese while baking. However, even with the couple of blowouts in the oven, the breadsticks still tasted awesome. Next time, I’ll try the King Arthur method. And trust me, there will be a next time. Maybe today.