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Garlic Cheese Sticks with Marinara

Yield 8 Servings


Garlic Cheese Sticks

  • 3/4 cup warm water
  • 1/2 Tbsp yeast
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cups flour, plus extra for dusting
  • 2 Tbsp margarine, softened
  • 3/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp parsley
  • 1 cup mozzarella


  • 1 Tbsp Extra Virgin Olive Oil
  • 1/3 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup chicken or vegetable broth
  • 1 (28oz) can crushed tomatoes
  • 1 (6oz) can tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried parsley
  • 1 Tbsp sugar (to cut the acidity of the tomatoes)


  1. In a medium sized bowl, dissolve yeast & sugar into warm water. Let mixture sit 5 minutes until it bubbles up.
  2. Add ½ tsp salt & 1½ cups flour. Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary. Take dough out of bowl. Spray the inside of the bowl & put the dough back in. Cover with a towel & let rise for 30 minutes or until double in size.
  3. Meanwhile prepare the marinara: Heat oil in a large saucepan. Saute onion & garlic 1-2 minutes or until soft & fragrant. De-glaze pan with chicken broth. Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar. Stir & let simmer for 30 minutes.
  4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan. Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about ¼" thin.
  5. Spread the softened margarine on top of the dough. Sprinkle with garlic powder, kosher salt, & parsley. Then sprinkle with mozzarella cheese.
  6. Bake at 425*F for 11-12 minutes. Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce. Enjoy!
  7. *Freeze any leftover sauce for spaghetti later because it makes a lot!

Recipe Notes

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