These Fried Breadsticks are too good; I’m not surprised at all so many of you perked up when I posted them on Instagram last week.
They’re too easy for me not to share ASAP, and you deserve these in your life. I’ve been making them for years now, and there are never any left, no matter how many I make!
I like to use the regular ol’ Pillsbury Classic Pizza Crust you find in the refrigerated section of the grocery store, for ease. When I can, I’ll stop by one of my favorite local pizza joints and buy a medium pizza-sized round of their dough, which equals about the same amount as the canned dough.
You can feel free to use your favorite, make your own from scratch, do whatever!
I keep my Fried Breadsticks easy, but if you’re into scratch-made garlic-flavored fried bread, you’ll love the Garlic Poppyseed Bites in my newest ebook “Who Made the Potato Salad?” My brother-in-law calls them “the clouds baby Jesus slept on before he floated down from heaven” and he’s not wrong.
Switch it Up:
- Add grated parmesan to the garlic butter you baste on the Fried Breadsticks for a bit more unf.
- Fried Garlic Knots: twist the logs of dough into knots. Add fresh minced garlic to the garlic butter sauce.
- Fried Rolls: Don’t unroll the dough when you remove it from the can, just slice it into pieces like cinnamon rolls and fry those.
- Dress ’em up like churros, bathing them in cinnamon sugar instead of garlic butter.
They make a great appetizer with marinara sauce, and pair well with pretty much any pasta dish you can think of.
If you make these make sure to come back and rate the recipe. I’d also love to hear your thoughts! Here’s a nice graphic for your Pinterest Boards:Print
Garlic bread, but better. Everything is better fried.
- 1 (13.8 oz) can refrigerated pizza dough
- 3 tbsp salted butter
- 1 tsp garlic powder
- 1/2 tsp parsley, minced
- 1/4 tsp Italian seasoning
- oil for frying
- Combine the butter, garlic powder, parsley, and Italian seasoning in small bowl and set aside.
- Heat an inch or so of oil in a deep skillet until it reaches about 360ºF.
- While the oil is heating up, pop and unroll the can of dough onto your work surface.
- Use a sharp knife to slice the entire length of dough, right down the middle, leaving you with two long pieces of dough.
- Turn the knife around and slice the dough horizontally now, into 1″ logs. Be gentle and try not to stretch the dough.
- Once the oil is ready carefully lay your breadsticks over the surface of the oil. Don’t add too many: as always, you never want to crowd the pan when frying.
- After 2 minutes or so the breadsticks should be puffed up and turning golden brown on the underside. Gently flip them over and allow the other side to brown as well.
- Transfer the breadsticks to a wire rack over a baking sheet and brush the garlic butter mixture over the top. You can flip them and do the other side as well, if you like.
- Keep the cooked breadsticks warm in a 250ºF oven while you cook the rest of the batches. Serve hot!
- Substitute dried parsley for fresh at an equal ratio.