Cheesy Pepperoni Pizza Sticks

Super easy Cheesy Pepperoni Pizza Sticks! Just 6 ingredients and my kids totally loved them!

Today is the last day of summer for my kids.

I have mixed emotions about the whole thing. I’ll have three kids going off to school, and one attending preschool 3 days a week. It will be quite around here, and I’m not sure I like that. I have enjoyed the hustle and bustle this summer. Kids coming and going. Friends and cousins. Popsicles and slip-n-slides. Bike rides and late night movies.

If there is one thing I am preparing to do for my kids when they come home from school, it’s to have some awesome snacks ready for them. These Cheesy Pepperoni Pizza Sticks are definitely happening… a lot.

Cheesy Pepperoni Pizza Sticks


It might be because I really love them.

Well, the kids love them too. But man… do I love these things!

First of all, they are only 6 ingredients. Virtually no dishes to clean up. And they’re super quick to put together.

Cheesy Pepperoni Pizza Sticks

How can you not fall in love with a portable pizza stick?

Obviously if you’re not a fan of pepperoni, just leave those out. You could even add in some sliced bell peppers, mushrooms, or whatever pizza fixings you like!

Cheesy Pepperoni Pizza Sticks

I stuck with the classic pepperoni and cheese this time.

I actually had all these ingredients on hand too. I bought a ginormous bag of string cheese the other day when I was at Costco. It was ridiculously cheap, and my kids down these cheese sticks like nobody’s business.

I’m ok with that because… it’s cheese!

Just another great way for my kiddos to get their bone-healthy, daily dose of dairy!

Cheesy Pepperoni Pizza Sticks

Oh and then there is the butter.

That I infused with garlic powder and dried parsley.

I pretty much put that butter combo on any sort of bread that I bake. It doesn’t disappoint.

Cheesy Pepperoni Pizza Sticks

Once they little pizza sticks are all slathered with butter goodness they’re ready to be baked.

Best part – unlike fried mozzarella sticks, these all get done at the same time! No messy oil, and they’re golden, buttery, cheesy and oh-so delicious.

Cheesy Pepperoni Pizza Sticks

If you just so happened to not make a perfect seal on the sticks and some cheese oozes out… well, that’s just fine.

The gooey cheese that lands on the pan is also delicious.

But don’t worry. There is still plenty of cheesy filling inside the pizza stick.

Cheesy Pepperoni Pizza Sticks

I can’t get over how good these are.

They’re unbelievable when dipped in marinara sauce.

Cheesy Pepperoni Pizza Sticks

Cheesy pizza sticks and messy top knots.

Life doesn’t get much better than that!

Cheesy Pepperoni Pizza Sticks

I just can’t… those messy top knots on little girls… gets me every time!

All my taste testers approved this recipes with two thumbs up.

Cheesy Pepperoni Pizza Sticks

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4.91 from 11 votes

Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks are perfect for a quick snack or lunch on the go!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 10 sticks
Calories: 249 kcal
Author: Shawn


  • 1 Pillsbury pizza crust, tube
  • 40 pepperoni slices
  • 10 mozzarella cheese sticks
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • marinara sauce, for dipping (Optional)


  • Preheat oven to 450 degrees F.
  • Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
  • Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
  • Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
  • Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
  • Bake for 10 to 12 minutes or until golden brown.
  • Enjoy warm with a side of marinara sauce for dipping if desired.


Calories: 249kcal | Carbohydrates: 20g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 591mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Calcium: 58mg | Iron: 1mg
Keywords: Baked, mozerella cheese, pepperoni, pizza dough
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 disclaimer: This post is in partnership with Arizona Milk Producers. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible. 

These Cheesy Pepperoni Pizza Sticks are so easy to make!

NEW! Try these Cheesy Taco Sticks for a fun twist!

These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! Perfect for snacking or watching the big game!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
131 Responses
  1. Charlene

    I made this tonight, all the cheese melted out of the dough onto the pan, I pinched til until no hole were seen, I don’t no why this happened, anyway to correct it

    1. Shawn

      Some cheese will find it’s way out, but if you pinch the seams good and lay them seam-side down on the pan, you shouldn’t have too much escape.

  2. Christine @ myblissfulmess

    5 stars
    These were yummy and a fun twist to pizza night. They would make great finger food for a gathering of friends whether it’s for adults or kids. Either way they are so easy, and so yummy! I made these for an easy dinner and served it with a Caesar salad. Thank you for this recipe! We love it!

    1. Bunny Redenbaugh

      These sound very yummy. I was wondering if you could cut everything in half again and make bite size appetizers. Maybe a little more work but I think they would be really good this way too.

    1. Shawn

      I think these taste best when eaten fresh, but I’m sure they wouldn’t be horrible if eaten later. It’s like eating a slice of pizza 6 hours after you bake it… so that’s your call. 😉

  3. Joy

    Just curious why you use 2 Tbs. butter & 1/2 tsp. of garlic powder and parsley on the pizza sticks but double that for the Taco Sticks.

    1. Shawn

      Hmm… might be that when I was making the Taco Sticks I felt like they needed more? I’m sure using less would still result in a great pizza stick. 🙂

  4. Sue

    I had trouble getting a good seal. They all opened up during baking . They were still good but wondering how to fix it the next time. Help please!

    1. Shawn

      You could rub some milk or water along the edges before rolling the dough up. Be sure to pinch the seals firmly. Hope this helps!

  5. Ami

    These were seriously tasty and easy to make but I did have some serious cheese leakage problems. I was thinking maybe an egg wash??

    1. Sue

      I made these the other day. They r so good. My problems was getting a good deal. Not sure what I did wrong . They all popped open while being baked. Help please!

      1. Shawn

        You could rub some milk or water along the edges before rolling the dough up. Be sure to pinch the seals firmly. Hope this helps!

  6. Mindy

    5 stars
    Made these for the first time last night for dinner. It was a hit! Easy to make, delicious to eat. Thank you for an easy recipe!

  7. Shylo LeMay

    5 stars
    Awesome recipe! Made them for my little. Froze some for lunches. So, when they are frozen how long do u put them in the microwave to heat up?

    1. Jennifer Thieroff

      I’d like to make these to freeze as something that can be heated up in the morning to pack in lunches. What do you think about freezing them?

        1. Shawn

          Hey Penny, I think that would work. You’ll probably have to flash freeze them (freeze them on a baking sheet for about 30 minutes not touching each other), then you can place them in a zipclose bag and keep them frozen. I’m thinking to heat them up, they will take longer, but just cook until browned and heated through.

  8. Ron Smyntek

    Th Pillsbury dough is so much thicker on 1 side, hard to even out, or thins out too much when u try to stretch it out. I had to turn the dough the other way, take the amount of cheese down to half to three quarters of a stick. Much better, puffed up and didn’t ozze out the cheese as much. Just my take. SLS

    1. Cammi kelch

      How u figure that out is, if u want the carbs for each. U add up the total of carbs in the entire tube. Then u divide that by how many rolls u make. So say there’s 70 carbs in the hole tube an u make 12 rolls. 70 divide by 12.. Same with calories an so on. Then u do the same thing with pepperoni an cheese sticks. U get the individual number for each an then add those numbers together. My son is a type 1 diabetic an we have to focus on the carbs every day for his entire life. Ive had to do this numerous times

    2. Yolande

      Wow! How about a ‘thank you’. She doesn’t owe you the nutritional information. You were able to navigate your way to this site, so surely you have enough intelligence to find that out yourself…or maybe not?

  9. Ginny

    I made these last night and they were a hit. I did have a major problem with cheese oozing. Maybe I didn’t seal and overlap the dough enough, will try again.

  10. Erin Marquez

    I’m on aunt duty for my 6 and 3 yo niece and nephew, this weekend and these will definitely be on the menu! So quick and easy!

  11. Wendy

    This did not turn out like the unclear recipe. Roll out the dough and spread it on the baking sheet. Just spreading it is not adequate. Oven temperature was too hot and they burned at only 10 minutes, even though the recipe said bake for 10-12 minutes. Very simple recipe ruined by a not so great instructional.

  12. Robert B.

    OK, so they did come out gooey and messy, but boy were they delicious. My two teenage sons and I polished them off in no time. I think my mistake was pinching up dough from both sides and dragging it over the cheese stick to then pinch it. When I look at your pictures, it appears you rolled them.

  13. Robert B.

    Hmmm. I just made these and once I brushed on the butter, all the “enveloping” opened up. They are all in the oven right now and wide open. I’m afraid it’s going to be a real mess. Any tips for getting the dough to remain closed? I pinched it nice and tight.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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