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Festive Candy Cane Pizza Breadsticks That Will Sweeten Your Holiday Feast

Festive Candy Cane Pizza Breadsticks That Will Sweeten Your Holiday Feast - Featured Image
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Learn how to make delicious Festive Candy Cane Pizza Breadsticks. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (about 110°F)
  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus extra for brushing
  • 1/2 cup pizza sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon peppermint extract (use sparingly—it’s potent!)
  • 1/4 cup powdered sugar (for dusting, optional)
  • Red food coloring or natural beet juice (optional, for coloring dough stripes)

Substitution tips: If you’d prefer a gluten-free version, a 1:1 gluten-free baking flour blend works well, though the texture will be a bit different. For dairy-free cheese, vegan mozzarella shreds are a great swap, especially if you’re serving guests with dietary restrictions. And if peppermint extract feels too strong for your taste, try finely chopped fresh mint leaves instead, though the flavor will be more subtle.

Instructions

  1. Begin by activating your yeast. In a small bowl, stir the yeast and sugar into the warm water. Let it sit for about 5-7 minutes until it becomes frothy and bubbly. This step always reminds me of Mama Lu’s steady hands as she’d watch dough rise by the kitchen window, trusting the process.
  2. In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture and olive oil, stirring until a rough dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. It should feel smooth and elastic. I find this is the perfect time to hum an old Blue Ridge tune or recall one of Mama Lu’s stories—kitchen rhythm makes everything better.
  4. Divide the dough in half. To create the festive candy cane effect, tint one half of the dough lightly with red food coloring or beet juice, kneading gently until the color is evenly distributed. Keep the other half plain.
  5. Roll each half into long ropes, about 12 inches long. Gently twist one red rope with one plain rope to mimic the stripes of a candy cane. Curve one end to form the hook of the candy cane shape. Place the breadsticks on a parchment-lined baking sheet.
  6. Cover the breadsticks loosely with a kitchen towel and let them rest for 20-30 minutes to rise slightly.
  7. Preheat your oven to 375°F (190°C). While it’s heating, mix the pizza sauce with the peppermint extract carefully—start with a few drops, then taste and adjust. The peppermint should be subtle, like a whisper beneath the tomato’s boldness.
  8. Brush each breadstick lightly with olive oil. Using a spoon or piping bag, spread a thin layer of the peppermint-infused pizza sauce along the length of each breadstick. Sprinkle shredded mozzarella generously on top.
  9. Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and slightly browned. The aroma will fill your kitchen with a warm, festive scent that’s impossible to resist.
  10. Once out of the oven, let the breadsticks cool for a few minutes. For an extra festive touch, dust lightly with powdered sugar to mimic the frosty look of candy canes—this is my little nod to winter mornings back home, where frost would sparkle on the porch rails.

Find it online: https://claracooking.com/festive-candy-cane-pizza-breadsticks/