Breadstick Bones
A ball of pizza dough turns into a pile of cheesy bones in half an hour. The whole trick is the scissors: snip each end of a rope and spread the halves, and the oven puffs them into cartoon knuckles. A bowl of marinara alongside does the rest.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 10
- Level
- Easy
- Per serving
- 175 kcal
Ingredients
Makes: 10 bones
Shopping list
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Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Heat the oven
Heat the oven to 190 °C (375 °F) and line a baking sheet with parchment.
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Step 2: Divide the dough
On a floured surface, divide the dough into 10 equal balls. Roll each into a 20 cm (8 in) rope, a little thicker at the ends.
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Step 3: Cut the knuckles
With kitchen scissors, snip each end lengthways about 2.5 cm (1 in) and pull the two halves apart to make a bone. A knife drags the dough; scissors cut it clean.
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Step 4: Butter and sprinkle
Move the bones to the sheet, brush with melted butter and sprinkle with parmesan.
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Step 5: Bake twice
Bake for about 15 minutes, then take them out, scatter over the mozzarella and bake 5–7 minutes more, until the cheese melts.
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Step 6: Serve
Serve warm with a bowl of marinara for dipping.
Tips & variations
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Tip
If the ropes keep shrinking back, leave them under a towel for 5 minutes so the gluten relaxes.
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Variation
Add a pinch of chilli flakes to the marinara for spicier 'blood'.
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Storage
Best in the first half hour. Reheat leftovers for 5 minutes at 180 °C (350 °F).
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 175 kcal | 1,750 kcal |
| Protein | 8 g | 80 g |
| Fat | 7 g | 70 g |
| Carbohydrates | 21 g | 210 g |
Approximate values calculated from standard ingredient data.
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