Planting Sequoias

In which I blog about a life (hopefully) well lived.

Pesto Pepperoni Breadsticks (in which I go a little crazy for basil)


The other day, Ken and I had a hankering for some homemade pizza. This hankering quickly spiraled out of control (in the best possible way) when we decided to go all out and make our favorite Pesto Pepperoni Breadsticks as well.

They are delicious, and you should try them. Here’s the recipe.

Crust (this is the same crust we use for pizza):

1 package active dry yeast
1 teaspoon brown sugar
1 1/2 cups warm water
3 1/3 cups flour
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon onion powder


2 tablespoons olive oil (for pan and for crust)
1/4 teaspoon garlic powder
3 tablespoons pesto
1 cup mozzarella cheese

Pepperoni Pesto Breadsticks

Directions: Dissolve yeast in water with sugar, 5-10 minutes. In separate bowl, mix oil, salt, basil, oregano, and onion powder. Add to yeast mixture with flour; mix well. Dough should be soft to touch but not sticky. Cover; let rise 1 hour.

Preheat oven to 450 degrees. Coat a 11″ x 17″ pan with olive oil and sprinkle garlic powder on it. Press dough onto pan until it’s 1/4″ to 1/2″ thick. Coat the edges of the crust with olive oil. Bake dough for 2-3 minutes. Spread pesto, add pepperoni, and sprinkle cheese. Bake for 8-11 minutes or until crust is golden brown.

Pepperoni Pesto Breadstick Dough

We’re not sure exactly how or when we began making these, but they’ve been a favorite ever since Kenny’s East Lansing days.


Yes. Feast your eyes on that. I know we’ve already established that I’m no food blogger, but if you want to pin that image of cheesy, bubbly goodness, I understand.

It’s a good thing cheese is so expensive and bad for you; otherwise, we’d probably cook up a batch of these  per day. Sheesh. Delicious. Also, I’m going to have to advise my friend Laura to stay far, far  away from this recipe…basil allergies stink! 😉


6 thoughts on “Pesto Pepperoni Breadsticks (in which I go a little crazy for basil)

  1. YUM. Can’t wait to try these out! Looks pretty kid-friendly to me 🙂 (and if they won’t eat them – more for me!!)

  2. Looks wonderful!!Your poor friend. I would just die if I were allergic to basil. I think it is my all time favorite herb. We have caprese salad with dinner at least once a week during the summer.

  3. Wow, how could I see a pic like that one and NOT pin this recipe? We are so eating this in my house, STAT.

  4. Pingback: March 2013 Bloggy Recap (in which I gently force you to take a look at last month’s happenings) | Planting Seqoias

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