Cheesy Breadstick Bones are fun and delicious snacks that look just like spooky little bones but taste like warm, cheesy breadsticks. They’re soft on the inside, with just the right amount of gooey cheese and a golden, slightly crispy outside. Perfect for a Halloween party or just a fun treat anytime you want something cheesy and comforting.
I love making these when I want to surprise my family with something playful but also super tasty. The best part is how simple they are to make—just some dough, cheese, and a little seasoning, then twist them into bone shapes before baking. I always find myself smiling while making them because who doesn’t love edible bones? It’s a cool way to bring a little creative fun into the kitchen.
When I serve these, I like to pair them with a marinara dipping sauce or even a mild ranch dressing. Watching everyone’s eyes light up as they pick up these cheesy bones is one of the best parts of snack time. Whether you’re hosting kids or looking for a cozy snack, these breadstick bones are sure to be a hit and bring lots of smiles around the table.
Key Ingredients & Substitutions
Biscuit Dough: Using refrigerated biscuit dough makes this recipe so easy and quick. If you don’t have biscuit dough, pizza dough is a great substitute and has a similar texture. For gluten-free, try a gluten-free dough you like.
Mozzarella Cheese: Mozzarella gives that perfect melty stretch. You can swap it with provolone or mild cheddar if you prefer a different flavor. Just avoid cheeses that don’t melt well.
Butter & Seasonings: Melted butter gives a nice golden color and rich flavor. Garlic powder and parsley add classic herb notes. Feel free to add a pinch of red pepper flakes for a little kick or substitute with Italian seasoning blends you like.
Parmesan Cheese: Sprinkling Parmesan on top adds a tasty salty crust. If you don’t have Parmesan, Pecorino Romano or any finely grated hard cheese works well too.
How Do You Shape Breadsticks Into Fun Bone Shapes?
Shaping the dough into bones is the fun part! Here’s how I do it:
- Roll the dough flat into a rectangle, then fold over the cheese and seal.
- Pinch the center gently inward to create the narrow “shaft” of the bone.
- On each end, pinch and pull slightly to form rounded “knobs” — this makes them look like real bones.
- Take your time with shaping, so the cheese stays inside and the bones look clear.
If shaping feels tricky, don’t worry! Practice makes perfect, and even imperfect bones taste delicious. Once shaped, brush the butter mixture carefully so the herbs stick well and the breadsticks bake to golden perfection.
Equipment You’ll Need
- Baking sheet – I use a standard one lined with parchment paper for easy cleanup and even baking.
- Rolling pin – helps flatten the biscuit dough evenly before shaping.
- Pastry cutter or sharp knife – for shaping the dough into bone forms if you want more precise shapes.
- Small bowl – to mix the melted butter with garlic and herbs for brushing.
- Measuring spoons – helpful for keeping seasonings consistent.
Flavor Variations & Add-Ins
- Switch mozzarella for cheddar or provolone for different cheesy flavors.
- Add cooked bacon bits or chopped cooked sausage inside before folding for a meaty twist.
- Sprinkle with red pepper flakes or paprika in the butter mixture for a spicy kick.
- Mix in chopped herbs like basil or oregano to give a fresh flavor boost.
How to Make Cheesy Breadstick Bones?
Ingredients You’ll Need:
For The Breadstick Bones:
- 1 tube (13.8 oz) refrigerated biscuit dough (like Pillsbury)
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon Italian seasoning (optional)
- Marinara sauce, for dipping
How Much Time Will You Need?
This recipe is quick and easy! You’ll spend about 15 minutes preparing and shaping the breadstick bones, then bake them for 12 to 15 minutes until golden and melty. So, roughly 30 minutes from start to finish!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the breadsticks don’t stick.
2. Prepare the Dough:
Open your biscuit dough and separate it into individual biscuits. On a lightly floured surface, roll each biscuit into a rectangle — about 6 inches long and 3 inches wide.
3. Add the Cheese:
Sprinkle about 2 tablespoons of shredded mozzarella onto half of each rectangle. Fold the dough over the cheese and press the edges firmly to seal it inside, so the cheese stays melted and gooey inside.
4. Shape into Bones:
Carefully shape each cheese-filled dough piece into a bone shape. Pinch the middle slightly to make the “shaft,” then pinch and pull the ends to form rounded “knobs” like real bones.
5. Add Flavor with Butter and Seasonings:
In a small bowl, mix the melted butter with garlic powder, dried parsley flakes, and Italian seasoning if you’re using it. Brush the breadstick bones generously with this seasoned butter. Then sprinkle the tops with grated Parmesan cheese.
6. Bake and Serve:
Bake the breadstick bones for 12 to 15 minutes, until they turn golden brown and smell delicious. Let them cool for a few minutes, then serve warm with marinara sauce for dipping.
Enjoy these cheesy, spooky breadstick bones at your next party or as a fun snack!
Can I Use Frozen Biscuit Dough for Cheesy Breadstick Bones?
Yes! Just make sure to thaw the frozen biscuit dough in the refrigerator overnight before using. This helps it roll out smoothly and bake evenly.
Can I Make These Ahead of Time?
Absolutely! You can shape the breadstick bones and store them on a baking sheet covered with plastic wrap in the fridge for up to 8 hours before baking. Just add the butter mixture and Parmesan right before baking.
How Should I Store and Reheat Leftovers?
Store any leftover breadstick bones in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.
Can I Substitute the Cheese?
Yes! Mozzarella is best for melting, but you can swap in provolone, cheddar, or a blend of your favorite cheeses. Just avoid cheeses that don’t melt well, like feta or halloumi.
