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Prep Time: 10 minutes
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Air Fryer Cook Time: 6 to 8 minutes
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Total Time: ~18 minutes
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Yield: 8 to 10 Breadsticks
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Difficulty: Easy
Intensity Breakdown & Heat Guide
Using the correct air fryer settings and prep intensity is essential to ensure the cheese melts evenly into a golden canopy without scorching the garlic or burning the bread:
| Phase | Heat / Intensity Level | Duration | Purpose |
| Dough Prep & Shaping | Manual Prep (Gentle) | 5 minutes | Roll out and slice pre-made pizza dough into uniform strips for even cooking. |
| Garlic Butter Coating | Low Intensity Brush | 2 minutes | Coats the dough generously with melted garlic butter and herbs to infuse flavor. |
| Preheating Air Fryer | $374^\circ\text{F} / 190^\circ\text{C}$ | 3 minutes | Preheats the air fryer basket for crisp bottom crust formation. |
| Air Frying Phase | High Convection Heat ($374^\circ\text{F}$) | 6–8 minutes | Bakes dough through, caramelizes garlic, and creates an elastic cheese stretch. |
Equipment Needed
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Air Fryer (basket or oven-style)
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Parchment paper perforated for air fryers (or foil)
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Pastry brush
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Small microwave-safe bowl
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Rolling pin or baking sheet surface
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Pizza cutter or sharp chef’s knife
Ingredients List
Breadstick Dough Base:
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1 store-bought refrigerated pizza dough tube ($11\text{ oz} / 310\text{ g}$) or homemade dough
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1/2 cup Shredded Low-Moisture Mozzarella Cheese
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1/4 cup Shredded Sharp Cheddar or Provolone Cheese
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2 tbsp Grated Parmesan Cheese
Garlic Butter Glaze:
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3 tbsp Unsalted Butter (melted)
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2 cloves Garlic (minced finely) or 1 tsp garlic powder
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1 tbsp Fresh Parsley (finely chopped) or 1 tsp dried Italian seasoning
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1/4 tsp Fine Sea Salt
Serving Suggestion:
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1/2 cup Warm Marinara Sauce (for dipping)
Step-by-Step Instructions
Phase 1: Prep & Dough Shaping
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Unroll Dough: On a lightly floured surface or parchment sheet, unroll the pre-made pizza dough and gently press it into a rectangular shape about 1/2-inch thick.
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Slice into Strips: Using a pizza cutter or sharp knife, slice the dough into 8 to 10 equal vertical strips (breadstick shapes).
Phase 2: Apply Garlic Butter & Cheese
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Mix Garlic Butter: In a small bowl, combine the melted butter, minced garlic, chopped parsley, and sea salt. Stir well to mix.
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Brush Dough: Using a pastry brush, generously coat the top of each dough strip with the garlic butter mixture.
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Top with Cheese: Evenly sprinkle the shredded mozzarella, cheddar, and grated Parmesan cheese over the top of the breadsticks, pressing down slightly so the cheese sticks to the dough.
Phase 3: Air Frying to Golden Perfection
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Preheat Air Fryer: Set your air fryer to $374^\circ\text{F} (190^\circ\text{C})$ and preheat for 3 minutes.
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Arrange Breadsticks: Line the air fryer basket with perforated parchment paper. Place the cheesy dough strips inside in a single layer, leaving about 1/2 inch between each breadstick to allow proper air circulation. (Cook in batches if your basket is smaller!)
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Air Fry: Bake at $374^\circ\text{F} (190^\circ\text{C})$ for 6 to 8 minutes. Check at the 6-minute mark—the breadsticks are ready when the edges are deep golden brown and the cheese on top is fully melted, bubbly, and toasted.
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Serve: Carefully remove hot breadsticks from the basket using tongs. Brush with any remaining garlic butter if desired. Serve immediately with warm marinara sauce!
Storage, Reheating & Tips
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Refrigeration: Store leftover breadsticks in an airtight container in the fridge for up to 3 days.
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Reheating: To restore maximum crispiness, reheat in the air fryer at $350^\circ\text{F} (175^\circ\text{C})$ for 2 to 3 minutes. Avoid microwaving, as it makes the bread rubbery.
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Pro Tip: Use low-moisture mozzarella rather than fresh mozzarella balls; fresh mozzarella releases too much moisture and can make the bread dough soggy under fast air frying.
Complete Nutritional Profile
Serving Size: 1 Breadstick (based on 8 per batch)
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 165 kcal | — |
| Total Fat | 8.5 g | 11% |
| Saturated Fat | 4.2 g | 21% |
| Trans Fat | 0 g | — |
| Cholesterol | 18 mg | 6% |
| Sodium | 340 mg | 15% |
| Total Carbohydrates | 17 g | 6% |
| Dietary Fiber | 0.8 g | 3% |
| Total Sugars | 1.5 g | — |
| Protein | 5.5 g | 11% |
| Calcium | 95 mg | 7% |
| Iron | 1.0 mg | 6% |
| Potassium | 45 mg | 1% |