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A person holding up a plate of twisted candy cane breadsticks.

Candy Cane Breadsticks

Candy Cane Breadsticks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian


  • Parchment Paper
  • Nonstick Spray
  • Baking Sheet
  • Flour
  • Pizza Slicer


  • 1 package Birrittellas Traditional Dough (Split into Two)
  • 5-6 drops Food Coloring
  • 2 tbsp Butter (Melted)
  • Garlic Powder (Optional)


  • Preheat oven to 425 degrees.
  • In a large mixing bowl, add half your dough.
  • Add your red food color and mix well to coat. Stretch to ensure it coats majority of the inside of the dough.
  • Lay out parchment paper and flour your dough.
  • Roll each dough into 1/4” thick squares.
  • Using a pizza slicer, cut about 5-6 strips of each dough.
  • Place your uncolored dough strip onto of your red dough strip and begin twisting together.
  • Cut each twisted dough in half with your pizza slicer.
  • Form each end so that it looks like a candy cane shape and place onto a baking sheet lined with parchment paper/nonstick spray.
  • Brush butter onto each candy cane breadstick and dust with garlic powder.
  • Bake for 15 mins.
  • Serve immediately!
Keyword Bread, Dough, Sticks

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
  3. Let the dough rise for at least 3.5 hours before using.
  4. Preheat your oven to 475°F or higher, if possible.

    Important: Rounding pizza dough is a crucial step in the pizza-making process. By shaping the dough into a smooth, uniform ball, you not only create an aesthetically pleasing base but also ensure even cooking. This process helps trap the carbon dioxide and alcohol produced by the yeast, allowing the dough to rise properly and develop the desired texture and flavor.