Ingredient breakdown
Refrigerated pizza dough or crescent dough sheet (1 can)
Pizza dough gives a classic pizzeria-style texture with a chewy interior and crisp edges, and it holds the candy cane shape especially well as it bakes. Crescent dough bakes up flakier and softer, which is great if you want more of a pull-apart, pastry-like breadstick.
Mozzarella (about 1 cup shredded or thin strips of fresh)
Mozzarella is ideal because it melts into those stretchy, gooey strands people expect from pizza, and it browns just enough to look appetizing without hiding the red-and-white stripe effect. Fresh mozzarella cut into strips creates little pockets of cheese, while low-moisture shredded mozzarella spreads more evenly along each breadstick.
Marinara or pizza sauce (1/2 cup)
This sauce forms the red “stripes” of your candy cane and adds tangy, savory flavor that balances the richness of the cheese and oil. A thicker marinara or pizza sauce works best because it sits on the dough instead of running off as it bakes.
Olive oil (2 tablespoons)
Brushing the exposed dough with olive oil before baking helps it go deep golden and adds a subtle fruity flavor. It also gives any dried herbs something to cling to, so your Italian seasoning doesn’t just blow around the sheet.
Italian seasoning or dried oregano (1 teaspoon)
A sprinkle of Italian seasoning or oregano instantly gives a pizzeria aroma and ties the breadsticks firmly into the “pizza” category in people’s minds. Oregano-heavy blends work particularly well here because they complement both the tomato sauce and mozzarella.
Fresh thyme (1 to 2 tablespoons, optional)
Fresh thyme adds a pop of green and bright, earthy flavor that feels very holiday-appropriate without overpowering the classic pizza profile. It’s optional but makes the breadsticks look more “chef-y” and photogenic.
Egg (1 large, optional, for egg wash)
An egg wash (beaten egg brushed over the dough) gives a glossy, bakery-style sheen and slightly firmer crust. If you prefer a more rustic, matte finish, you can stick with olive oil alone.
Salt and black pepper (to taste)
Even though your cheese and sauce are seasoned, a light sprinkle of salt and pepper on the dough itself sharpens all the flavors. Flaky sea salt is especially good here because it adds tiny pops of crunch on the browned edges.
Step-by-step instructions
Prepare the dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it so the breadsticks release cleanly. Let the refrigerated dough sit out for a few minutes so it relaxes; this makes it easier to unroll and shape without shrinking.
Unroll the pizza or crescent dough on a lightly floured surface and gently pat or roll it into an even rectangle. Use a sharp knife or pizza cutter to cut the dough lengthwise into 4 long strips, each about 1.5 to 2 inches wide—keeping the strips similar in width helps them bake evenly and look uniform on the platter.
Shape the candy canes
Take each strip and roll it very lightly between your hands or along the counter to elongate and smooth the edges just a bit. Starting from one end, curve the top portion of the strip into a hook to mimic a classic candy cane shape, keeping the rest of the strip straight.
Gently transfer each shaped strip to your prepared baking sheet, leaving a little space between them so they can puff without sticking together. Arrange the hooks all facing the same direction if you want a tidy presentation, or alternate directions for a more whimsical look.
Add the cheese
Lay thin strips of fresh mozzarella or sprinkle shredded mozzarella along the length of each dough strip, staying mostly in the center so you still have exposed dough at the edges. Gently press the cheese into the dough with your fingertips so it adheres and is less likely to slide off as the breadsticks expand in the oven.
If you like extra cheese, you can double up the layer, but be aware that a very heavy load can lead to more cheese spilling over the sides—delicious but messier.
Create the sauce “stripes”
Using a spoon or a small piping bag, add diagonal stripes of marinara or pizza sauce across each strip, alternating with the mozzarella to build the red-and-white candy cane effect. Aim for fairly defined, even lines, but don’t worry if some sauce drips or smudges; a little bit of “melty mess” actually makes them look more appetizing.
Try not to flood the dough with sauce; a thin stripe is enough to give you color and flavor without preventing the dough underneath from baking through.
Season and finish
Brush all visible dough (the parts not covered in cheese and sauce) with olive oil, or use a beaten egg for an egg wash if you want a shinier, more bakery-style finish. Sprinkle Italian seasoning or dried oregano over the top, focusing on the dough and the edges of the cheese where it will toast slightly.
If using fresh thyme, strip the leaves from the stems and scatter them lightly over the breadsticks, avoiding big clumps so the flavor stays balanced. Finish with a pinch of salt and a light grind of black pepper to sharpen the flavors.
Bake
Place the sheet in the center of the preheated oven and bake for about 12 to 15 minutes. You’re looking for the dough to be nicely puffed and deep golden at the edges, with the cheese fully melted and bubbling and the red sauce stripes still visible.
Check near the 10-minute mark—different dough brands brown at different speeds—and rotate the pan if your oven has hot spots so everything cooks evenly. Once baked, let the candy cane breadsticks cool on the pan for a couple of minutes before moving; the cheese will be very hot and sticky right out of the oven.
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