How to make it

  • Make the filling using 1/2 the mozz, cheddar, pecorino, garlic, salt and parsley - set aside.
  • Roll the dough out to approx. 8" sq. and transfer to a cornmeal sprinkled piece of parchment paper. Sprinkle the remaining 1/2 of mozz over half the dough. Fold over and seal the edges. Slice the dough crosswise at 1" intervals stopping just before the folded edge.
  • Sprinkle the top with the cheese mixture and slide bread onto a heated sheet pan (I used my cast iron griddle) in a 450° oven for 12 to 15 minutes. Allow to cool as long as you can, then pull apart into breadsticks. Good luck letting this get cool enough to devour!!
  • Adapted by a Chef's Journey

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