Pizza Hut Cheese Sticks

1. I will die on this hill: Cheese sticks deserve accolades, standing ovations, and probably their own holiday. I mean, if stuffing gets a day, why not glorified bread-and-cheese batons? Also, I once used store-brand shredded mozzarella and my family staged a polite intervention (it was a sad Tuesday). If you’re here for true, stretchy, stringy bliss, you’re in the right place — and if you woke up craving something breakfast-adjacent, I once paired leftovers with a ridiculous Blueberry morning bake that somehow worked: Blueberry cottage cheese breakfast bake. Not that I’m recommending multi-course cheese-stick meals, but also — absolutely recommending it.

The oven, the holiday, and the Great Garlic Disaster of 2017

Okay, confession time: I have a curated collection of culinary failures (the lemon bars disaster of 2021 lives rent-free in my head). Once, for Thanksgiving, I tried to impress everyone with homemade cheese sticks. I overconfidently doubled the recipe, misread “pinch” as “dump,” and birthed a pan of things that were deliciously golden on top and oddly chewy in the middle. My cousin politely announced they were “textured,” which I decided to interpret as a compliment. Family lore was born. I cried, I learned, and I bought better yeast.

Also: holiday kitchens are tinderboxes of hope, casserole dishes, and Aunt Marge’s opinions. The moral? Start small, breathe, and maybe don’t attempt a dough rebellion after two glasses of wine (note: no alcohol in these sticks, but spirits were affected).

Okay, stop the nostalgia — let’s get cheesy and practical

ANYWAY, before I spiral into an ode to melted dairy, here’s where we pivot back to the recipe like a pizza delivery driver making a U‑turn. These Pizza Hut–style cheese sticks are not an exact clone (legal, honesty, and my emotional attachment prevent that), but they are gloriously easy, buttery, and melty. They’re the kind of thing you can make after Trader Joe’s runs when you need comfort that’s affordable and unapologetically gooey.

Ingredients — what to buy and what to fight over in the pantry

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Olive oil for brushing

Mini-rant: You don’t need artisanal everything. Trader Joe’s shredded mozzarella will do 95% of the stretchy work for 30% of the drama. But if you want to feel bougie, splurge on a block of fresh mozzarella and shred it yourself — the difference is subtle, but it feeds the soul. For cheap thrills, Aldi cheese is a solid steal. Also, if you’re buying yeast, check the date — expired yeast is a silent mood killer.

Cooking Unit Converter for the mildly confused

If you need to convert cups to grams or Fahrenheit to Celsius mid-meltdown, this little widget will save relationships.

How I make these (the messy, honest method) — sensory and slightly theatrical

I could give you steps like a robot, but instead I’ll gesture wildly and confess what actually helps me: warm hands, patience, and the smell of garlic as a life coach. Here’s what I learned the hard way — don’t overwork the dough or it sulks; let it rise like you would let a shy friend warm up; and brush with olive oil so the crust gets that glossy applause.

1. In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Add salt, olive oil, and gradually mix in the flour until a dough forms.
3. Knead the dough for about 5 minutes on a floured surface until smooth.
4. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Roll out the dough into a rectangle and place on a greased baking sheet.
7. Sprinkle mozzarella and Parmesan cheeses over the dough, followed by garlic powder and Italian seasoning.
8. Bake for 12-15 minutes, or until golden brown.
9. Brush with olive oil before serving.

Also: if you want a crispy edge, a hot oven and a forgiving attitude help. For a fun, slightly wild tweak, try a flurry of red pepper flakes before baking (I won’t tell if you do).

And if you’re planning a brunch that accidentally becomes dinner, you might appreciate this other savory morning idea I drooled over: easy air-fryer cheeseburger egg rolls — useful, chaotic, and deliciously on-theme.

Why I keep cooking things that make me cry at first glance

Cooking matters because it’s where memory and flavor collide. My grandmother made simple food with huge love; my kitchen is a slightly louder echo of that — Trader Joe’s stickers still stuck to the fridge, the same oven mitt from the ’00s, and a steady rotation of ridiculous experiments. Food is identity, ceremony, and sometimes the only therapy I can afford. When I pull these cheese sticks from the oven, I’m not just feeding mouths — I’m repairing Tuesdays.

A tiny, loud anecdote (speed edition)

Last week I tried to multitask: email, laundry, and cheese sticks. I burned my finger (hero badge), dropped a stick on the floor (sob), and still found myself smiling at the first perfect stretch of cheese. Chaos, meet comfort. They made up.

Frequently Asked Questions:

Okay I’ll stop talking now. These cheese sticks are a tiny, warm rebellion against sad takeout. Make them when you need comfort, when you want to impress half-sincerely, or when you simply want your life to contain more cheese stretches. Trust the dough. Trust your oven. Trust yourself (and maybe wear an oven mitt).

Daily Calorie Needs Calculator — figure out how many cheese sticks you can reasonably justify

Use this to estimate how these indulgent delights fit into your day.