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A basket lined with parchment paper filled with golden puffy air fryer pizza breadsticks, melted cheese visible where one is broken open showing stretchy mozzarella inside, brushed with garlic butt...
Sarah Mitchell

Air Fryer Pizza Breadsticks

What if I told you that you could have hot, stretchy, cheesy pizza breadsticks in ten minutes — and all you need is a can of crescent roll dough and some string cheese? Because that's exactly what this recipe delivers, and it's borderline unfair how good they taste for how little effort they take.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (8 oz) crescent roll dough
  • 8 sticks string cheese (mozzarella)
  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Fresh parsley, chopped (for garnish)
  • 1 cup marinara sauce, warmed (for dipping)

Equipment

  • Air fryer
  • Small bowl for garlic butter
  • Pastry brush
  • Baking sheet or plate for assembly

Method
 

  1. Unroll the crescent dough and separate into 8 triangles along the perforated lines.
  2. Place one string cheese stick at the wide end of each triangle. Roll the dough around the cheese, tucking the edges in slightly so the cheese doesn't leak out during cooking.
  3. Preheat your air fryer to 330°F (165°C) for 2 minutes.
  4. Place the wrapped breadsticks in the air fryer basket in a single layer, seam-side down, leaving space between each one.
  5. Air fry at 330°F for 6-8 minutes until the dough is puffed up and golden brown all over. The cheese inside should be melted but not leaking out.
  6. While they cook, mix the melted butter with minced garlic. As soon as the breadsticks come out, brush them generously with the garlic butter and sprinkle with parmesan, Italian seasoning, and fresh parsley.
  7. Serve immediately with warm marinara sauce for dipping.

Notes

The key temperature here is 330°F — not higher. Higher heat browns the outside too fast before the cheese fully melts inside. At 330°F, the dough cooks through evenly and the cheese gets perfectly melty without bursting out. Make sure to tuck the dough ends in snugly around the cheese to prevent leaking. And brush the garlic butter on immediately after cooking so it soaks into the warm dough.