These Cheesy Halloween Breadstick Bones are playful, golden, and oozing with melty cheese. They are the spooky-cute party starter that disappears fast and they could not be easier to bake with pizza dough.
Why You’ll Love This Cheesy Halloween Breadstick Bones
- Festive and fun – bone-shaped breadsticks that kids and adults love.
- Cheesy, garlicky, and perfectly dippable with marinara or ranch.
- Uses store-bought pizza dough for a quick win on busy evenings.
- Customize with herbs, spices, or stuffed-cheese centers.
- Make ahead friendly for stress-free entertaining.
Cheesy Halloween Breadstick Bones Ingredients & Substitutions
Simple ingredients, big flavor. Here is what you need and easy swaps if you are out of something.
- 1 lb refrigerated pizza dough – canned crescent dough or homemade pizza dough also works. Gluten-free pizza dough for GF.
- 2 tbsp unsalted butter, melted – substitute olive oil or vegan butter for dairy-free.
- 2 garlic cloves, finely minced – 1 tsp garlic powder in a pinch.
- 1 cup low-moisture mozzarella, shredded – provolone or Monterey Jack are nice alternatives.
- 1/4 cup finely grated Parmesan – Pecorino Romano or nutritional yeast for dairy-free flair.
- 1 tsp Italian seasoning – swap for dried oregano and basil.
- 1/2 tsp garlic powder – optional for extra savory flavor.
- Pinch red pepper flakes – optional heat.
- Coarse salt and freshly ground black pepper – season to taste.
- All-purpose flour – for dusting the surface.
- 1 to 1 1/2 cups warm marinara – for serving. Alfredo, ranch, or pesto for variety.
Step-by-Step Instructions to Make Cheesy Halloween Breadstick Bones
Step 1: Preheat and Prep
Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment. Lightly flour your work surface and let the pizza dough sit at room temperature for 15 minutes so it is easy to stretch.
Step 2: Make Garlicky Butter
In a small bowl, mix melted butter with minced garlic, Italian seasoning, garlic powder, a pinch of red pepper flakes, and a little black pepper. Set aside.
Step 3: Shape the Bones
Divide dough into 12 pieces. Roll each into an 8 to 9 inch rope. On both ends of each rope, cut a 1 inch slit, creating two small tabs per end. Tie each tab into a tiny knot or fold outward to form the rounded ends of a cartoon bone. Place on the sheets, leaving space to puff.
Step 4: Brush and Season
Brush bones lightly with the garlic butter, saving some for finishing. Sprinkle with half of the Parmesan and a pinch of salt.
Step 5: Bake Until Almost Done
Bake for 8 minutes, rotating pans halfway if needed. The bones should be lightly puffed but still pale.
Step 6: Add Cheese and Finish
Remove from the oven. Sprinkle mozzarella over the centers and a little more on the ends so it clings. Add the remaining Parmesan. Return to the oven and bake 4 to 6 minutes, until golden with bubbly cheese. For extra color, broil 30 to 60 seconds, watching closely.
Step 7: Brush and Serve
Brush warm bones with any remaining garlic butter. Serve right away with warm marinara for dipping.
Tips for Success
- Let the dough relax so it stretches without springing back.
- Cold shredded cheese melts slower and stays gooier inside the bread.
- Do not overflour the surface or the dough will be tough.
- Keep bone ends rounded for a clear, cute shape that holds after baking.
- Space the bones apart so they crisp at the edges.
Variations of Cheesy Halloween Breadstick Bones
- Stuffed Bones: Wrap dough around halved mozzarella string cheese, seal well, then bake for a melty core.
- Everything Bones: Sprinkle everything bagel seasoning after the butter for an herby, crunchy finish.
- Pesto Bones: Brush with pesto instead of butter, then finish with mozzarella.
- Buffalo Bones: Toss baked bones in a mix of melted butter and hot sauce, serve with ranch or blue cheese dip.
- Dairy-Free: Use vegan butter and dairy-free mozzarella, and skip Parmesan or use nutritional yeast.
Serving Suggestions: What to Pair with Cheesy Halloween Breadstick Bones
- Soups: Tomato basil, pumpkin bisque, or creamy potato soup.
- Salads: Caesar, chopped Italian, or arugula with lemon and Parmesan.
- Party Platter: Serve alongside olives, salami, roasted peppers, and extra dips like garlicky Alfredo or pesto.
- Drinks: Sparkling apple cider, Italian soda, or a simple spritz.
Storage & Reheating Instructions
- Fridge: Store cooled bones in an airtight container for 3 to 4 days.
- Freeze: Wrap individually and freeze up to 2 months. Reheat from frozen.
- Reheat: Oven or air fryer at 350°F until hot and crisp, about 6 to 8 minutes. Avoid the microwave if you want to keep the edges crisp.
- Leftover Marinara: Keep refrigerated up to 5 days or freeze in small portions.
Memories Made Around the Table
We shaped our first batch on a rainy October afternoon, and the bone ends came out a little wobbly. The kids named them funny bones, and not a single one made it to the cooling rack before being dunked in marinara.
FAQs
Can I make these ahead? Yes. Shape and refrigerate up to 8 hours. Bake right before serving, adding 1 to 2 minutes to the time.
Can I use canned crescent dough? You can. Pinch seams, shape into ropes, and proceed. Bake times may be 1 to 2 minutes shorter.
How do I get a perfect bone shape? Cut short slits at both ends, then tie each tab into a small knot or fold outward into rounded ends. Keep the center slightly thinner.
Can I air fry these? Yes. Air fry at 370°F in batches for 5 to 7 minutes, add cheese, then cook 1 to 2 minutes more until melted.
How do I make them gluten-free? Use a gluten-free pizza dough you like and line the basket or pan well. Watch the bake time, as GF dough browns faster.
Final Thoughts
These Cheesy Halloween Breadstick Bones bring big smiles and bigger flavor with minimal effort. Keep the dough chilled, the marinara warm, and watch the platter vanish.
Cheesy Halloween Breadstick Bones with Garlic Butter
Equipment
- 2 Baking Sheet
- 1 Parchment Paper for lining
- 1 Small bowl
- 1 Pastry Brush
- 1 Knife or kitchen scissors
- 1 Rolling Pin (optional)
Ingredients
Breadstick Bones
- 1 lb refrigerated pizza dough
- All-purpose flour for dusting
- 2 tbsp unsalted butter melted
- 2 cloves garlic finely minced
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder optional
- Pinch red pepper flakes optional
- Coarse salt and freshly ground black pepper to taste
- 1 cup low-moisture mozzarella cheese shredded
- 0.25 cup Parmesan cheese finely grated
For Serving
- 1 to 1 ½ cups warm marinara sauce for dipping
Instructions
Breadstick Bones
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment. Lightly flour your work surface and let the pizza dough sit at room temperature for 15 minutes so it is easy to stretch.
- In a small bowl, mix melted butter with minced garlic, Italian seasoning, garlic powder, a pinch of red pepper flakes, and a little black pepper. Set aside.
- Divide dough into 12 pieces. Roll each into an 8 to 9 inch rope. On both ends of each rope, cut a 1 inch slit, creating two small tabs per end. Tie each tab into a tiny knot or fold outward to form the rounded ends of a cartoon bone. Place on the sheets, leaving space to puff.
- Brush bones lightly with the garlic butter, saving some for finishing. Sprinkle with half of the Parmesan and a pinch of salt.
- Bake for 8 minutes, rotating pans halfway if needed. The bones should be lightly puffed but still pale.
- Remove from the oven. Sprinkle mozzarella over the centers and a little more on the ends so it clings. Add the remaining Parmesan. Return to the oven and bake 4 to 6 minutes, until golden with bubbly cheese. For extra color, broil 30 to 60 seconds, watching closely.
- Brush warm bones with any remaining garlic butter. Serve right away with warm marinara for dipping.