Ingredients
13 ounce canned refrigerator pizza dough
Parchment paper for lining baking sheet
6–7 mozzarella cheese sticks
1 large egg + 1 tablespoon water (egg wash)
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese, divided
1 tablespoon fresh parsley, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
1/2 tablespoon fresh basil, finely chopped
1 clove garlic, grated
1 jar marinara and/or pesto for dipping
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the dough into 30 approximately equal squares, then cut the mozzarella sticks into 30 bite-size (1-inch) pieces.
3. Add a piece of mozzarella to each dough square, forming a ball and rolling with your hands to seal the edges.
4. Place the balls seam side down on the prepared baking sheet in the shape of a tree so they touch.
5. Blend the egg and water in a small bowl and lightly brush each dough ball with the egg wash.
6. Bake for 16–18 minutes or until golden brown.
7. While baking, microwave the butter until melted, then stir in half of the Parmesan along with the grated garlic and herbs.
8. Brush the warm rolls with the garlic-herb butter, sprinkle with the remaining Parmesan, and serve immediately with marinara or pesto.
Notes
To keep cheese from leaking, ensure dough edges are fully sealed.
Try adding a pinch of red pepper flakes to the herb butter for a spicy kick.
Best enjoyed fresh from the oven, but leftovers can be reheated in an air fryer or oven.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece