Cheesy Halloween Breadstick Bones Recipe

If you’re after a fun, easy treat for Halloween, you’re honestly in the right spot. My Cheesy Halloween Breadstick Bones recipe is perfect for parties or just a spooky movie night in.

These breadsticks look like little bones—cheesy, soft, and so simple to make. I love that you only need a handful of basic ingredients.

The outside comes out golden, the inside is all gooey cheese. Dipping them in marinara or your favorite sauce? That’s the best part, honestly.

Making Halloween snacks doesn’t have to be a hassle. This recipe lets you add a creative touch to your table without spending forever in the kitchen.

Why I Love Them

These Cheesy Halloween Breadstick Bones are just so easy. No fancy ingredients or weird tools—usually, I have everything I need already.

The cheese inside is perfect. Each bite is soft and warm, and you get that satisfying cheese pull.

They look so fun on the table, honestly. Very on-theme for Halloween, and people always smile or make a comment about how cool they look.

Here’s why I keep making them:

• Quick to bake
• Kid-friendly
• Works as a snack or side
• Perfect for Halloween parties

I like that you can dip them in marinara, ranch, whatever you like. Switch it up every time, no problem.

Making these with family is actually fun. Kids love twisting the dough into bone shapes—it gets everyone involved.

Equipment

To make these breadstick bones, you’ll only need a few basic tools from your kitchen.

Baking Sheet:
A big, flat baking sheet works best. I usually line it with parchment paper—it saves on cleanup.

Parchment Paper:
Keeps the dough from sticking and helps the breadsticks bake nice and even.

Sharp Knife or Kitchen Scissors:
I use either to cut the ends and shape the “bones.” Kitchen scissors are honestly easier for me.

Mixing Bowl:
Mid-sized bowl for mixing cheese, butter, or whatever seasonings you want.

Pastry Brush:
Super handy for brushing on melted butter or garlic seasoning after baking.

I like to have all this out before I start, just to keep things moving.

Ingredients

I keep it simple with these breadstick bones. Most of the ingredients are easy to grab at any store.

Here’s what you’ll need:

• 1 can of refrigerated pizza dough or breadstick dough
• 1 cup shredded mozzarella cheese
• 1 tablespoon melted butter
• ¼ teaspoon garlic powder
• ¼ teaspoon dried Italian seasoning
• Marinara sauce (for dipping)

I usually roll out the dough and slice it into strips. The cheese melts inside and makes every bite gooey.

Sometimes I toss in extra cheese if I’m feeling it. The seasonings make the kitchen smell amazing while they bake.

If you want a little heat, a pinch of crushed red pepper is nice. I usually stick to the basics, though.

Instructions

First, I preheat the oven to 375°F (190°C) and line my baking sheet with parchment. No sticking, no mess—makes life easier.

I unroll the pizza dough and slice it into strips, about an inch wide. Pizza cutter works great for this, honestly.

For the “bones,” I tie a small knot at both ends of each strip. If the dough tears, I just pinch it back together and move on.

I set the shaped dough on the baking sheet. Then I brush each breadstick with melted butter for extra flavor.

Sprinkle mozzarella cheese on top—don’t be shy. I’ll add a bit of garlic powder and dried parsley for that little something extra.

Bake for 12-15 minutes, until golden and the cheese is all melty. Let them cool for a few minutes before serving.

Serve them warm with marinara on the side. Best eaten fresh, in my opinion.

Substitute

If I’m out of pizza dough, crescent roll or biscuit dough works just as well. Both taste great, honestly.

You can swap cheeses too—mozzarella is classic, but cheddar or Monterey Jack are good if you want to mix it up.

Here’s a quick swap chart:

Ingredient	Substitute Options
Pizza Dough	Crescent Roll, Biscuit Dough
Mozzarella Cheese	Cheddar, Monterey Jack
Butter	Olive Oil, Margarine

For dairy-free, I just use vegan cheese. If someone needs gluten-free, store-bought gluten-free dough works fine.

Sometimes I’ll use parsley or Italian seasoning if I’m out of garlic powder. The flavor is still great.

Want more spice? Red pepper flakes instead of black pepper do the trick. I like experimenting to see what everyone likes best.

What Can Go Wrong?

Sometimes, my breadstick bones puff up too much and lose their shape.

If I make the dough too thick or don’t pinch the ends well, it looks more like blobs than bones.

The cheese might leak out if I add too much or forget to seal the ends tight.

It’s best for me to use just a little and check that I’ve closed the “bone” ends.

If some cheese melts out, it can burn on the pan and get messy.

Here are a few mistakes I’ve made in the past:

• Using too much flour: makes the breadsticks dry.
• Over-baking: turns the breadsticks hard instead of soft.
• Not brushing with butter: the breadsticks don’t brown as nicely.

Problem	What Happens	How I Fix It
Dough is too thick	Bones lose their look	Roll thinner before baking
Cheese leaks out	Messy, burnt cheese	Seal ends tightly, use less
Not enough flavor	Boring breadsticks	Add more seasoning on top

I notice that rushing the process always leads to mistakes.

Taking my time to shape and seal every breadstick helps a lot.

Sometimes, I forget to preheat the oven, and that changes the texture too.

Even with practice, little things can still go wrong, but I just keep trying!

---