Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

Mozzarella Stuffed Soft Breadsticks

  • Yield: 20 breadsticks
  • Prep Time: 0:20
  • Bake Time: 15 to 17 minutes
  • Proof Time: 20 minutes

Ingredients

  • 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes yeast, rapid or quick rise
  • 1-1/2 teaspoons salt
  • 1 cup water
  • 1/4 cup milk
  • 3 tablespoons corn oil
  • 2 tablespoons Karo® Light Corn Syrup
  • 3-1/2 cups shredded mozzarella cheese, divided
  • 2 egg whites, lightly beaten
  • 1-1/2 teaspoons leaf oregano
  • 2 cloves garlic, minced

Directions

  1. Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.
  2. Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120° to 130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.
  3. Divide dough in half. Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with 3 cups cheese, leaving a 1-inch border. Roll out remaining dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.
  4. Whisk egg whites with oregano and garlic; brush over dough. Sprinkle evenly with remaining cheese. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.
  5. TIP: Serve with warm marinara sauce for a special appetizer.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Mozzarella Stuffed Soft Breadsticks

  • Yield: 20 breadsticks
  • Prep Time:  20 minutes
  • Bake Time: 15 to 17 minutes
  • Proof Time: 20 minutes

Ingredients

  • 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes yeast rapid or quick rise
  • 1-1/2 teaspoons salt
  • 1 cup water
  • 1/4 cup milk
  • 3 tablespoons corn oil
  • 2 tablespoons Karo® Light Corn Syrup
  • 3-1/2 cups shredded mozzarella cheese divided
  • 2 egg whites lightly beaten
  • 1-1/2 teaspoons leaf oregano
  • 2 cloves garlic minced

Directions

  • Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.
  • Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120° to 130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.
  • Divide dough in half. Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with 3 cups cheese, leaving a 1-inch border. Roll out remaining dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.
  • Whisk egg whites with oregano and garlic; brush over dough. Sprinkle evenly with remaining cheese. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.
  • TIP: Serve with warm marinara sauce for a special appetizer.