Craving an old school cafeteria favorite? Bosco Sticks are a cheesy treat made with mozzarella sticks wrapped in pizza dough and topped with a Parmesan cheese butter!
A CHILDHOOD LUNCHROOM FAVORITE!
Bosco Sticks are an incredibly delicious and easy way to put a twist on a classic snack. They will take you back to your days in the school cafeteria when the food actually tasted good! Cheese lovers will rejoice at the combination of mozzarella cheese, butter, parmesan cheese and pizza dough that creates Bosco Sticks’ unique flavor. You can’t get this delicious flavor from the frozen food section (at least, not like you used to!)
FREQUENTLY ASKED QUESTIONS:
Since its invention by Sylvester G. Powel in 1929, Bosco Sticks have remained a beloved favorite among food lovers of all kinds. They were a common school cafeteria snack and became even more popular in the late 1980’s.
I kept these classic like they used to be made, with just butter and grated parmesan cheese sprinkled on top. But, you can definitely add more seasonings like oregano, garlic powder, Italian seasonings or even some red pepper flakes if you like a little heat.
Don’t worry it can be normal for just a little bit of cheese to try to ooze out. Just be sure that you seal the edges very well.
Certainly! It doesn’t matter if you buy the pizza dough or make your own, just be sure it’s a pound of dough.
Yes! This recipe is a great base recipe and perfect just the way it is. But, if you want to change it up a bit, try some of these ideas: pepperoni, cooked crumbled Italian sausage, or any of your favorite chopped veggies inside that you may add to a pizza. They’d all go great, just don’t overstuff the sticks.
Leftovers should be stored in an airtight container and kept in the refrigerator for up to a week. Keep leftovers longer by freezing them for up to a month.
It’s super simple! Reheat leftovers by using the microwave or placing them into the oven until they’re warmed all the way through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pizza dough
- mozzarella string cheese
- salted butter, melted
- grated parmesan cheese
- marinara sauce for dipping
HOW TO MAKE BOSCO STICKS
Preheat the oven to 375°F. Line a sheet tray with parchment paper and set aside. On a lightly floured, clean work surface, roll out the pizza dough into a rough 16×8 inch rectangle.
Cut the pizza dough into 8 even strips.
Place one string of cheese into the center of each strip of dough.
Fold the outer flaps of dough over the cheese. Seal the edges all around the cheese very well. Roll the breadstick into a log and place it seam-side down onto the prepared sheet tray.
Repeat with the rest of the sticks and place all on the baking sheet.
Brush the breadsticks with half of the butter and top with half of the parmesan. Bake for 12-15 minutes until lightly golden brown.
Brush the remaining butter on the hot breadsticks and sprinkle on the remaining parmesan. Serve with warm marinara sauce for dipping.
CRAVING MORE RECIPES?
Copycat Bosco Sticks
- 1 pound pizza dough
- 8 mozzarella string cheese sticks
- 4 Tablespoons salted butter, melted
- 2 Tablespoons grated parmesan cheese
- marinara sauce, for dipping
- Preheat the oven to 375°F. Line a sheet tray with parchment paper and set aside.
- On a lightly floured, clean work surface, roll out the pizza dough into a rough 16×8 inch rectangle.
- Cut the pizza dough into 8 even strips.
- Place one string of cheese into the center of each strip of dough.
- Fold the outer flaps of dough over the cheese. Seal the edges all around the cheese very well. Roll the breadstick into a log and place it seam-side down onto the prepared sheet tray.
- Brush the breadsticks with half of the melted butter and top with half of the parmesan. Bake for 12-15 minutes until lightly golden brown.
- Brush the remaining melted butter on the hot breadsticks and sprinkle on the remaining parmesan. Serve with warm marinara sauce for dipping.
- This recipe is inspired by the Bosco sticks that used to be served in school cafeterias.
- You have to make sure you seal the edges very well. A little mozzarella may still escape but that’s okay.
- I kept these very simple, after researching, I went with how the original Bosco sticks look with just a sprinkle of parmesan on the outside.
- You can add onion powder, garlic powder, and Italian seasoning with the parmesan cheese for a little twist.
- Use your favorite store-bought or homemade pizza dough, just make sure it is 16 ounces of dough.
- Reheat leftovers in the oven or microwave until warmed through.
- Keep leftovers in the fridge for up to 1 week, freeze for up to 3 months.
- Use this as a base recipe to add your favorite fillings. Pepperoni, cooked crumbled Italian sausage, or your favorite chopped veggies inside is amazing too!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.