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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.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  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.

    Rounding pizza dough is a crucial step in the pizza-making process.