Copycat Little Caesars Stuffed Crazy Bread Recipe – Cheesy, Buttery, and Easy

If you crave that warm, garlicky, buttery bread stuffed with gooey cheese, this recipe hits the spot. It tastes like the takeout favorite, but you can make it at home with simple ingredients and no special equipment. The dough is soft and fluffy, the cheese pull is real, and the garlic butter on top seals the deal.

It’s perfect for game night, movie snacks, or a quick side for pizza night. You’ll be surprised how easy it is to get that familiar flavor in your own kitchen.

What Makes This Recipe So Good

• Cheesy center, soft dough: Stretchy mozzarella tucked into pillowy breadsticks, just like the classic.
• Buttery garlic finish: A simple garlic-butter glaze with a shower of Parmesan gives that signature taste.
• Quick and flexible: Use homemade dough for best texture, or swap in store-bought pizza dough when you’re short on time.
• Budget-friendly: A big batch costs less than takeout and feeds a crowd.
• Freezer-friendly: Make ahead and reheat for instant cheesy snacks.

Ingredients

• For the dough (homemade option):
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 cup warm water (105–110°F)
  • 2 1/2 to 3 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
• Or use: 1 pound store-bought pizza dough (room temperature)
• For the filling and topping:
  • 8 ounces low-moisture mozzarella string cheese (8 sticks) or block mozzarella cut into 1/2-inch logs
  • 4 tablespoons unsalted butter
  • 2–3 cloves garlic, very finely minced (or 1/2 teaspoon garlic powder)
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon olive oil (for brushing)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic salt (optional, for extra “crazy bread” vibe)
  • 1 tablespoon fresh parsley, finely chopped (optional)

How to Make It

1. Make the dough (skip if using store-bought): In a bowl, mix warm water, sugar, and yeast. Let it sit 5 minutes until foamy. Add 2 1/2 cups flour, salt, and olive oil. Stir, then knead 5–7 minutes, adding a bit more flour only if sticky, until smooth and elastic. Place in an oiled bowl, cover, and let rise 45–60 minutes, until doubled.
2. Prep the oven: Place a rack in the middle. Preheat to 425°F (220°C). Line a large baking sheet with parchment and lightly oil it.
3. Portion the dough: Turn dough onto a lightly floured surface. Gently press into a rectangle about 9×12 inches. Cut into 8 equal strips (about 1 1/2 inches wide).
4. Add the cheese: Place one mozzarella stick near the edge of each dough strip. Roll the dough over the cheese, pinching the seam tightly to seal. Pinch the ends too so cheese doesn’t leak.Roll gently to smooth.
5. Second rise: Arrange the stuffed sticks on the prepared sheet, seam side down, spaced apart. Lightly brush with olive oil. Let rest 10–15 minutes while the oven finishes heating.
6. Bake: Bake 12–15 minutes, until lightly golden on top and cooked through. If you like a deeper color, bake an extra 2 minutes.
7. Make the garlic butter: While they bake, melt butter in a small saucepan over low heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned. Remove from heat.Stir in a pinch of salt.
8. Finish: Brush hot bread generously with garlic butter. Sprinkle with Parmesan, garlic salt (if using), and parsley. For a glossier finish, brush once more with any remaining butter.
9. Serve: Let them cool 2–3 minutes, then pull apart and serve warm with marinara or pizza sauce.

Storage Instructions

• Room temperature: Best enjoyed fresh. Keep leftovers in an airtight container up to 12 hours.
• Refrigerator: Store up to 3 days. Reheat at 350°F for 8–10 minutes or air-fry at 320°F for 4–5 minutes.
• Freezer: Cool completely. Wrap individually and freeze up to 2 months.Reheat from frozen at 350°F for 12–15 minutes, or thaw overnight and warm 6–8 minutes.
• Sauce: Keep marinara in a separate container so the bread stays crisp.

Health Benefits

• Protein and calcium: Mozzarella adds a modest protein boost and plenty of calcium for bone health.
• Portion control: Making these at home lets you size each stick and limit extra butter or salt.
• Better fats: Using olive oil instead of all butter reduces saturated fat a bit.
• Customizable: You can add fiber with part whole-wheat flour or pair with a salad for balance.

Pitfalls to Watch Out For

• Leaky cheese: If seams aren’t sealed well, cheese can ooze out. Pinch seams and ends firmly and bake seam side down.
• Dough tearing: Over-flouring makes dough dry and prone to tearing. Use just enough flour to prevent sticking.
• Underbaked centers: Pale tops often mean gummy centers. Bake until lightly golden and check the bottoms for color.
• Bitter garlic: Garlic burns fast. Keep the heat low when infusing butter.
• Tough texture: Cold dough resists stretching. Let store-bought dough rest at room temp 30–45 minutes before shaping.

Recipe Variations

• Herb lovers: Add 1 teaspoon Italian seasoning to the dough or sprinkle dried oregano and basil over the buttered tops.
• Extra cheesy: Add a little shredded provolone or low-moisture Monterey Jack with the mozzarella.
• Spicy kick: Mix red pepper flakes into the garlic butter, or serve with spicy arrabbiata sauce.
• Whole-wheat twist: Swap 1 cup of the all-purpose flour for white whole-wheat flour.Add 1–2 tablespoons extra water if needed.
• Garlic Parmesan crust: After baking, roll the hot sticks in a shallow dish with grated Parmesan and a pinch of garlic powder for a thicker coating.
• Mini bites: Cut each strip in half and use half a cheese stick for party-friendly pieces.

FAQ

Can I use pre-shredded mozzarella?

You can, but it’s harder to seal and may melt out. Low-moisture string cheese holds its shape during baking and gives the best cheesy pull.

What’s the best sauce to serve with these?

Classic marinara is great, but pizza sauce, garlic butter dipping sauce, or even ranch all work well. Warm the sauce slightly for the best experience.

Do I need a stand mixer?

No.

A bowl, spoon, and your hands are enough. If you use a mixer, knead on low speed until the dough is smooth and springy.

How do I know the dough has risen enough?

It should look puffy and roughly doubled. Press a fingertip into the dough; if the dent springs back slowly and not completely, it’s ready.

Can I make them ahead?

Yes.

Assemble, place on a tray, cover, and refrigerate up to 12 hours. Let sit at room temperature 20–30 minutes, then bake as directed.

In Conclusion

Making your own stuffed crazy bread is easier than you think, and the payoff is huge. You get soft, golden bread with a melty center and that irresistible garlicky finish.

Keep a batch of dough and some string cheese on hand, and you’re never far from a crowd-pleasing snack. Serve it hot with your favorite sauce, and watch it disappear.