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“Pizza Hut” Cheese Bread

4.8 from 16 reviews
Pizza Hut Cheese Bread
 
Author:
Serves: 4-8
Prep time:
Cook time:
Total time:
 
I came up with this little cheese bread recipe and thought it tasted pretty close to Pizza Hut's cheese bread. It's really really good and makes plenty for any family dinner or party! Super easy and very quick, very worth the effort. If possible, I try to find whole milk mozzerella instead of the part skim because it burns faster and doesn't melt as nice. The dough also makes great pan pizza dough if you like thick crust!
Ingredients
  • 1½ cups warm water (about 105°F)
  • 1 (1/4 oz) packet active dry yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ cup non-fat dry milk
  • 3 cups flour
  • ½ cup melted butter (half for the bottom of the pan and half on top of the breadsticks)
  • 8 oz package of mozzarella cheese, shredded
  • Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste)
Instructions
  1. In the bowl of a KitchenAid type mixer fitted with the dough hook attachment, dissolve yeast in the warm water. Let sit for 5 minutes.
  2. Add sugar, milk and salt then mix just until combined.
  3. Add flour, one cup at a time and knead the dough until smooth. About 5 minutes.
  4. Turn the dough out onto a well floured surface.
  5. Knead the dough a few more times and incorporate a little more flour. Dough will be silky and smooth.
  6. Roll the dough into the size and shape of your baking pan (I use a half sheet pan which is about 13x18).
  7. Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let raise in warm, draft-free place for 15 minutes.
  8. Spread remaining butter on the top of the dough.
  9. Top dough with toppings or leave it plain.
  10. Bake at 350°F for 20-25 or until golden brown.
  11. Cut into breadsticks and serve with marinara sauce.
Notes
Toppings I've used range from, olive oil, chopped rosemary and roasted garlic to mozzerella, parmesan and garlic salt. It just depends on your tastes. Go crazy and be inventive!

There are just a few people who commented below that this didn’t work for them, so I decided to be one of those step-by-step bloggers for a day and take pictures of the process.  Hope this helps!

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131 Responses to “Pizza Hut” Cheese Bread

  1. Susan April 24, 2012 at 4:21 pm #

    What about the mozzerella cheese?

    • Joshua Trent April 24, 2012 at 6:58 pm #

      Put it on with your other toppings before you bake! This always comes out so good, my friends love it and I never have any left!

      • Anonymous July 4, 2013 at 5:53 pm #

        Put some basil in the Parmesan cheese that you sprinkle on top of the cheese sticks… I work at a Phut.. That’s another thing that’s in the seasoning wep put on top.

      • Sharleen July 14, 2013 at 7:09 pm #

        Ok could I mix the mozzarella into the dough? Would it come out the same?

        • Joshua Trent July 29, 2013 at 2:32 pm #

          Yes It would probably come out the same?? Although mozzarella has a high amount of grease so I would use Parmesan or something less greasy so it doesn’t make the dough soggy. Good luck! :)

  2. Emily April 25, 2012 at 2:20 pm #

    Could you make this in a bread machine? Would it have the same consistency? It looks great!!!

    • Joshua Trent April 26, 2012 at 2:19 pm #

      This is a quick bread method so if you put it in a bread maker, with all the rise and knead cycles, it will come out tougher and not as “melt in your mouth”. It’s a really really fast recipe to make so the bread maker would take a lot longer anyway. Let me know how you liked it if you decide to make it! :) Happy Baking!!

  3. Alice April 28, 2012 at 3:43 pm #

    Number 1 says, Dissolve “water” and yeast in the “hot water.”

    • Joshua Trent April 29, 2012 at 4:00 pm #

      Fixed :) Thanks!

  4. Karen April 29, 2012 at 2:54 pm #

    This was good, but definitely needs more salt in the dough. I usually put at least 1 heaping tsp in a dough recipe that calls for 3 cups of flour. Good though :o)

    • Joshua Trent April 29, 2012 at 4:02 pm #

      I usually do too but sometimes my toppings make it a little too salty so I backed off on the dough part, plus it helps it rise faster with less salt.

  5. Mandy May 3, 2012 at 1:12 pm #

    super yummy! I must say, I was a little worried about not putting a full 90 min rise on these, but like you said, they came out really soft and delicious! thanks for sharing!

  6. April Hunt May 3, 2012 at 2:55 pm #

    Do you think you could use regular milk instead of dry milk??

    • Joshua Trent May 3, 2012 at 4:27 pm #

      Probably, just swap out the water and dry milk for regular milk and heat the milk to 110°-115°F, then add the yeast to “proof”. Follow the directions from there. If you decide to use regular milk, let me know how it turns out! :)

      • April Hunt May 3, 2012 at 5:01 pm #

        Okay thanks!! I will let you know!!!

      • Erin May 6, 2012 at 8:37 am #

        I tried these using regular milk instead of dry. They turned out great!

      • April Hunt May 11, 2012 at 6:37 pm #

        I made these tonight with 1 1/2 cups of milk instead of the dry milk. They were fantastic! My family gobbled them up! I put pepperoni on half under the cheese and it was really good too!! I also used garlic salt with parsley instead of garlic powder! SO GOOD!! Thanks for the recipe!

  7. Jana May 4, 2012 at 7:34 am #

    What size pan do you use for this amount of dough?

    • Joshua Trent May 4, 2012 at 11:14 am #

      I use a half sheet pan, I think it’s 18×13.

  8. Rebekah L. May 5, 2012 at 10:46 am #

    I tried these today and they really do taste like Pizza Hut! Yum!

  9. Stephanie sutherland May 9, 2012 at 8:59 am #

    Do you Use plain Flour or self rising flower !~

    • Joshua Trent May 9, 2012 at 9:57 am #

      Just plain ole’ All Purpose Flour :)

  10. Jen May 12, 2012 at 5:33 pm #

    What are the amounts you generally use for the herbs/spices? I’d like to try it exactly like you do it the first time and then adjust from there for our tastes if needed!

    Thank you!

    • Joshua Trent May 12, 2012 at 5:42 pm #

      Prob about 1 tsp of garlic powder, about 1/2 tbsp parsley. If I’m feeling fancy I’ll add 1 tbsp of rosemary, leave off the mozzarella, 1/4 cup Parmesan and use olive oil instead of butter.

  11. Jennifer May 15, 2012 at 4:43 pm #

    Do you use Active Dry Yeast?

    • Joshua Trent May 15, 2012 at 5:02 pm #

      Yes :)

  12. Amie May 30, 2012 at 4:58 pm #

    These were really REALLY good. I’ve been looking for a recipe like this and I wasn’t disappointed.

  13. Heidi June 7, 2012 at 11:18 am #

    What do you use for the sauce? Or do you have a recipe for that too?

    • Joshua Trent June 8, 2012 at 3:28 pm #

      I typically use whatever marinara or red sauce I have in the pantry.

  14. Justine June 16, 2012 at 2:57 pm #

    Cooking now! hope it turns out

    • Joshua Trent June 16, 2012 at 7:19 pm #

      How did they turn out?

  15. Veronica T June 18, 2012 at 2:12 pm #

    I’m goint to try these! I have a new KitchenAide mixer and haven’t used the dough hook yet. I’m excited. Also I’m watching my calories, so, any idea what the calorie count is on a serving of these yummy looking breadsticks?

  16. Joshua Trent June 18, 2012 at 8:44 pm #

    Depends on your cheese. Just estimating after a quick calculation, if you have 8 servings, you’re looking at around 360 calories per serving. Let me know how they turn out :)

  17. Erin L June 20, 2012 at 2:38 pm #

    Ok, I am relatively new to working with yeast so would 1 tbsp be equal to 2- 1/4oz yeast packets? The ones I have are 7g 1/4 oz… I know 1/2 oz is = to 1 tbsp so I wasnt sure if it is the same for yeast?

    • Erin L June 20, 2012 at 2:58 pm #

      Goodness.. I think I have had too long of a day.. Answered my own question lol.. Dough is mixing now, cant wait to try these!

    • Erin L June 20, 2012 at 4:37 pm #

      Ok. They are the most delicous breadsticks ever! The only thing I would change is adding more cheese.. I put almost an entire pound on and didn’t seem like it’s enough. But still amazingly good! Thanks :)

      • Joshua Trent June 20, 2012 at 9:12 pm #

        I’m glad you figured it out! I was out all day today so I just now saw your comments! Hope you enjoyed! Thanks for posting!

  18. Traci June 24, 2012 at 9:45 am #

    Can’t wait to make these. My mouth is watering just from reading the recipe. Any ideas where to buy/how to make Pizza Hut’s Italian dressing? I love to dip my breadsticks in their Italian dressing instead of marinara.

    • Tracy Walzer August 9, 2012 at 12:58 pm #

      I love it too….so if you find out let me know!!!! :)

    • Anonymous November 7, 2012 at 10:34 am #

      could be wrong, but i do believe it’s ken’s brand dressing.

  19. Lindsey July 5, 2012 at 1:53 pm #

    I want to make this but I don’t have a kitchen aid mixer what’s the best way to knead the douch without one

    • Joshua Trent July 5, 2012 at 2:00 pm #

      You can also use a bread machine on the dough setting. Otherwise a big bowl and a wooden spoon. Mix all ingredients until it forms a dough ball then turn out on a well-floured surface and knead it by hand. People made bread for hundreds of years before KitchenAid so don’t be intimidated, lol!

  20. Becky July 9, 2012 at 5:43 pm #

    Is the dough supposed to be “runny”?

    • Christopher July 10, 2012 at 1:31 pm #

      I had the same problem….I added more flour

    • Joshua Trent July 10, 2012 at 4:13 pm #

      Hmm..no it shouldn’t be runny. It is a pretty soft dough but you shouldn’t get pancake batter consitency or anything like that. It will be wet and sticky when you turn it out on the board but by the time you work in more flour by kneading it should be what I call “baby butt” dough lol.

  21. Heather July 9, 2012 at 7:02 pm #

    I made these tonight and they are amazing! This is the first time I’ve tried a clone for cheese breadsticks that actually do taste like they should taste. FABULOUS recipe!!! Thanks, and I will be making this one again! :-)

  22. Juana August 2, 2012 at 3:46 pm #

    Oh my gosh…mine turned out terrible :(

    • Joshua Trent August 2, 2012 at 4:47 pm #

      Oh no, what happened?

      • Danielle August 6, 2012 at 5:21 pm #

        Mine too! I bought the yeast in the cold dairy section of the supermarket, the type that has to be refridgerated, and I used 15g of it. Now I just read your comments and saw that you used dry yeast. Different thing? I’m new to cooking breads. :(

        • Joshua Trent August 6, 2012 at 5:42 pm #

          That’s ok, trial and error are the only ways to learn!

          Refrigerated yeast needs to be “proofed” at 80°F-90°F and we usually only use the refrigerated kind for slow rise breads. This recipe is a quick bread method and that type of yeast won’t have enough time to do it’s thing.

          For future readers: If you accidentally use fresh yeast you’ll need to do a traditional method of one hour rise (covered in warm, draft free place), knead, shape and let rise another hour.

          • Danielle August 8, 2012 at 4:08 pm #

            Thank you very much for the explanation! I appreciate that.

      • Juana August 28, 2012 at 9:52 am #

        i guess the dough wasnt right :(

  23. me August 3, 2012 at 7:50 am #

    I made these and they were REALLY yummy…but mine were super thick. what size pan do you normally bake yours in?

    • Joshua Trent August 4, 2012 at 2:31 pm #

      Takes up almost an entire half sheet pan (18×13), usually turn out at least a good inch thick.

      • me August 29, 2012 at 9:20 am #

        Tried it. Thanks…..worked MUCH better.

  24. Hot Dog Sally August 6, 2012 at 5:03 pm #

    GREAT! My family snarffed these up in minutes- Crazy good! There is no doubt we will be having this a few times a month instead of ordering out.

  25. Jennifer August 7, 2012 at 10:53 am #

    I had to add at least a half a cup more flour. Why do you think that is?

  26. Jennifer August 7, 2012 at 11:07 am #

    Just curious why you say to add flour to soupy mixture and then add rest to make moderately stiff? If i am using a mixer could I just add a little at a time or this there a reason to do two seperate steps?

  27. Melanie August 7, 2012 at 1:26 pm #

    Have this in my oven right now. can’t not wait to taste it.

  28. Bernice August 10, 2012 at 9:23 pm #

    I worked for pizza hut for a long time. This may not be the exact recipe, but it is really close! Good Job!!

  29. Tracy Walzer August 15, 2012 at 7:49 am #

    I made this and it is really good!! I think next time instead of using melted butter I am gonna go with olive oil to see if it gets crispy like Pizza Huts….

  30. shayla August 15, 2012 at 4:08 pm #

    Do you by chance know what the Calories are for one serving size?

  31. Melissa August 17, 2012 at 6:03 pm #

    Here is a copy cat recipe for pizza hut Italian dressing! I have not tried it yet so let me know how it is! I used to work at pizza hut and I LOVED to put the creamy Italian dressing on top of the dough and sprinkle the cheese over the top of that!!! Absolutely AMAZING!!

    2 teaspoons dried oregano
    2 teaspoons dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary
    1 teaspoon salt
    1/2 teaspoon coarsely ground black pepper
    1/4 cup red wine vinegar
    1 tablespoon fresh lemon juice
    1/4 cup mayonnaise
    3/4 cup extra-virgin olive oil
    1/3 cup freshly grated Parmesan cheese

    Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

  32. Tracy Robinson August 17, 2012 at 7:36 pm #

    I just got done making these, and I have a tummy ache I ate so many! I made them in 2 9″ round cake pans, & will add a 3rd one next time as they were too thick. And I think it was a bit too rich & buttery. I’ll use oil next time (and maybe a smidge less). So good! Thank you for the recipe!

  33. Aubrey August 17, 2012 at 7:57 pm #

    Better than Pizza Hut! My family was super pleased to have these! They were super easy to make, too :)

  34. Jade August 23, 2012 at 2:01 pm #

    I’ve never made dough before so I was a little nervous but they turned out FANTASTIC. It was super easy and quick to make. Thank you! :)

  35. Jessica August 28, 2012 at 9:50 am #

    I don’t know what I did wrong. The dough is kinda thick and heavy, like gooey playdough even after cooking?? i rolled the dough in the bowl for a while after everything was mixed, hoping to knead it right. but I also used active dry yeast?

  36. Heather August 31, 2012 at 2:34 pm #

    I can’t even see the recipe!?!?! It has the title then the previous article and next article arrows that go above and below the article and nothing in-between. :( HELP!

    • Joshua Trent August 31, 2012 at 2:38 pm #

      I know, so sorry, our recipe section is down today for maintenance. Here is the recipe:

      1 1/2 cups warm water (about 115°F)
      2 tbsp sugar
      1/2 tsp salt
      1/2 cup non-fat dry milk
      1 tbsp yeast
      3 cups flour
      1/2 cup melted butter (half for the bottom of the pan and half on top of the breadsticks)
      8 oz package of mozzarella cheese
      Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste)

      Dissolve yeast in the warm water. Let sit for 5 minutes.

      Add sugar, milk and salt and mix.

      Add enough flour to form a moderately stiff dough. May need up to 1/2 more flour. Don’t forget you’ll knead in more flour later so don’t put too much in now or it will be too heavy.

      Knead the dough until smooth. ( I did this in my Kitchen Aid mixer with the dough hook).

      Roll the dough into the size and shape of your baking pan (I use a half sheet pan which is about 13×18).

      Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let raise in warm, draft-free place for 15 minutes.

      Spread remaining butter on the top of the dough. Top dough with toppings or leave it plain.

      Bake at 350°F for 20-25 or until golden brown.

      Cut into breadsticks and serve with marinara sauce.

  37. Angela September 4, 2012 at 9:34 am #

    I was wondering if you’ve ever tried it with gluten free flour or if you know of anyone who has and how they turned out?

    • Joshua Trent September 7, 2012 at 11:00 pm #

      I haven’t but if you do please let us know how it turned out. The Gluten-free movement is on the rise and I’m sure you won’t be the only one wondering!

  38. Marie Roe September 7, 2012 at 10:19 am #

    If I wanted to freeze this recipe, could I put it all together and freeze it just before the bake step?

    • Joshua Trent September 7, 2012 at 10:59 pm #

      Yes, I would leave the melted butter out of the process though. When you are ready to bake, spread some in the pan and pour the rest on top of the cheese.

    • Rachel March 10, 2014 at 12:48 pm #

      how did they come out after freezing?

  39. missy September 8, 2012 at 2:11 pm #

    the flour you use is the one that is self rising , if not can you us the self rising

  40. Katy September 11, 2012 at 11:30 pm #

    I NEVER comment on recipes but I have to say that this is the easiest and best recipe for pizza crust. It’s perfect, thank you!

  41. Hunter September 14, 2012 at 10:09 pm #

    Do you know how this recipe would turn out if we substituted some things so it would be gluten free?

  42. HKD September 15, 2012 at 12:23 am #

    When do you mix the yeast into the flour? During #2 mixing the rest

    1.Dissolve yeast in the warm water. Let sit for 5 minutes.
    2.Add sugar, milk and salt and mix.

  43. Kristen September 16, 2012 at 3:04 am #

    Very happy to use this recipe. These were do good. Very fluffy and soft. Next time I’ll use more cheese. Very tasty

  44. Kristin October 3, 2012 at 5:56 pm #

    I tried these last night along side of lasagna. For some reason they turned out absolutely terrible for me. My dough was sponge-like and flimsy. It didn’t have a horrible taste…but by the time the dough was done my cheese burnt. Any suggestions on how to get them ooey-gooey and very cheesy..?

    • Anonymous October 9, 2012 at 1:25 pm #

      Put the cheese on for the last ten to fifteen minutes of baking time, enough time for it to melt and brown a little, but not burn…then your cheese will still be gooey instead of dried up and burnt

  45. Kathryn October 9, 2012 at 7:55 pm #

    Just made these… taste was EXCELLENT, but they were kind of dense? Any ideas?

  46. Julie @ Outtakes on the Outskirts October 16, 2012 at 5:49 am #

    My husband and I had these for dinner the other night. Delicious! Thank you for sharing your recipe.

  47. harley October 21, 2012 at 2:36 pm #

    Im not sure what I did wrong, but mine turned out very spongy ?

  48. Anonymous October 31, 2012 at 1:42 pm #

    This is sooooo amazing!!! the best recipe ever!

  49. Mandy November 3, 2012 at 9:56 pm #

    Baking now, cannot wait to try!

    • Mandy November 6, 2012 at 1:52 pm #

      This was amazing! I love quick bread recipes and this was super. I was in a hurry though and misread the pan size, used a 9×13…lets just say one breadstick was pretty filling. I’m going to try it in my sheet pan, and also make a second batch and do a pizza with that one. Thanks for the recipe!

      • Joshua Trent November 7, 2012 at 10:58 pm #

        Good, I’m glad you liked it and it turned out! Thanks for commenting!

  50. Anonymous November 7, 2012 at 10:36 am #

    i would recommend using vegetable oil in the pan instead of butter…just enough to cover…and no butter on top of the sticks. might get a closer taste.

  51. Ashley November 8, 2012 at 4:18 pm #

    i made these this afternoon. i didn’t have dry milk so i read previous comments and it said you could use regular milk, was i soposed to omit the water when i did so? i also did this with a hand mixer as i dont have a stand up one. my dough came out more like soup. i tried adding more flour to it probally another two cups or so and still was super sticky. i cooked it anyway hoping it would come out the same. well i baked it in a glass dish ware , i also read that someone else did that. but it came out almost like a cake. not bad the dough but just way to much of it. any suggestions for next time?

    • Joshua Trent November 8, 2012 at 9:25 pm #

      Uh oh! Next time don’t add water if you use regular milk. The water is added to activate the dry milk into…well…milk, so adding water AND milk will give you a very soggy bread. I hope it comes out better next time! Thanks for posting!

  52. CK November 9, 2012 at 11:22 pm #

    I love Pizza Hut cheese bread and this was way better. Made it with milk only and it turned out great. Thank you for the super easy and delicious recipe.

    • Joshua Trent November 10, 2012 at 9:26 pm #

      Oh good! Thanks for commenting, I’ve had a few other commenters curious if just milk would work so glad to hear it does!

  53. Sara November 13, 2012 at 5:32 pm #

    WOW!!Made these tonight with a salad and boy are they amazzzzzzing! Hubby couldn’t wait to come home and try them…bringing the leftovers to work tomorrow – I’m sure they won’t last long :) Thanks for sharing!!

  54. Kim November 15, 2012 at 1:21 pm #

    Instead of using butter on the top and sprinkling it with garlic.. if anyone has used garlic butter.

  55. Gina December 7, 2012 at 7:06 pm #

    I tried this tonight in my bread machine. It was a total flop! The dough was extremely runny. I have a sad 9 year old tonight. Looks like I’ll be less lazy tomorrow and try it by hand.

    • Joshua Trent December 12, 2012 at 11:14 am #

      Uh oh, yeah I’ll add a note that you can’t make this in a bread machine, you need the extra flour from kneading it by hand. I hope it turned out better the second time! Thanks for posting!

  56. Kate December 29, 2012 at 2:06 pm #

    Just made these for lunch for the kids and myself. LOVE them! The kids are gobbling them up too :) Thanks for such a great recipe!

  57. Melinda January 3, 2013 at 5:44 pm #

    Ok so this is like the best cheesy bread recipe ever. I completely mixed the dough by hand and used 2% milk because I didn’t have dry milk. My family and I completely love this, and it is extremely easy and fast. This is the second time I have tried it and both times it turned out great!! Thanks so much for the recipe. :)

  58. amy January 8, 2013 at 5:24 pm #

    This came out AWESOME. I used bread machine yeast and just mixed it in with the dry ingredients. Dumped the water in the mixer. Kneaded in a decent amount of flour. Butter is important! Came out great! Thanks for sharing.

  59. Cheree Harp January 16, 2013 at 9:38 pm #

    Made this in my food processor by pulsing with the dough blade on. Then turned it out onto a lightly floured countertop and kneaded it until it set up. It turned out fantastic! I used 1 tsp of garlic salt in place of the 1/2 tsp of salt and topped it with a combination of parmesan and mozzarella and it was wonderful! My daughter has proclaimed that this is now her #1 pick for lunch, snacks, and dinner when she has friends over!

  60. Christine January 22, 2013 at 7:27 pm #

    Ok, I love it when things turn out perfect the first time. I used the crust and made Mexican pizza with it.
    Just curious have you made it with out the butter? Does it have normal pizza crust flavor ??

  61. Michelle MacNeil March 3, 2013 at 9:26 am #

    Made the bread for a party last night….it turned out perfectly and so easy to make….goes well with either marinara or donair sauce

  62. Shandee March 7, 2013 at 5:38 pm #

    Wow, just made these after finding them on Pinterest. SO GOOD! We destroyed the roofs of our mouths because we refused to wait to taste them till they cooled, but it was worth it! Only thing I’d change is do about half the suggested parsley next time. You mentioned 1 TBS but it tastes a little spinach-ee to us. Next time I’ll do half of that. Anyhow, HOME RUN!! Thanks so much for sharing, very impressed!

  63. Gina March 23, 2013 at 11:45 pm #

    Made these today and they were really good! I did use the regular milk instead of water/dry milk. It was runny, just added an extra (approx) 3/4 cup of flour. It was still almost too soft to transfer to the pan, but we made it there safely :) I used my fingertips to spread it out a little more evenly. Do you think we should cut back to 1 cup of milk instead? Have you ever used Olive Oil instead of butter? Just curious if that would give it a little crispiness on the bottom- like Pizza Hut’s has?? I also made MY own maranara sauce. –
    Saute on low-med heat 1/4 cup onion in 6 TB olive oil. Just before they are translucent add 1/2 of a medium carrot FINELY grated. 2 cloves of garlic. I used a microplane for both of those. The carrots disappear once in the tomatoes- your kids will never know it’s in there! Saute another minute or so, just do NOT brown. Next add 1 (28oz) can of San Marzano tomatoes (crush them,leave juice in) Add 1 tsp salt, 1 tsp Thyme (or Italian seasoning) 2-3 basil leaves (or 1tsp dried). Simmer 30 mins. Put this on before the dough and it’s ready when they come out :)
    My 13 yr old son said I HAVE to make this the rest of my life!

  64. EL March 31, 2013 at 10:55 pm #

    i worked at pizza hut when i was in college.. they put the cheese right on top of the dough, no butter on top pre baking. (or just throw it the oven as is, for breaksticks with no cheese) and when it comes out they use a big brush to put butter on top, then sprinke with a shaker of spices.. i forget what they spices were. i wish i took note of it now!!

  65. Anna June 11, 2013 at 9:37 am #

    I tried this recipe with warm skim milk instead of water and dry milk. I needed an extra cup of flour but they turned out delicious! (didnt really taste like pizza hut’s but still yummy!)

  66. Jessica July 10, 2013 at 7:26 pm #

    Great recipe!! I did not use milk, just water and they tasted fantastic!! My family ate every last bite! Will make again!! Thank you!!

  67. Laurie Reeme August 31, 2013 at 10:10 pm #

    I’ve made this twice now. Both times I used 1 1/2 milk in place of the water and dry milk. I made mine with hamburger an onion. I was big hit both times! Thanks so much for thr recipe!

  68. Heather Gibson September 4, 2013 at 5:39 pm #

    Hi! I thought you might like to know that I won a Foodie Foto of the week contest on QVC’s In the Kitchen with David’s FB page, using your recipe. I shared the link for the recipe. :D

    Thanks for this awesome recipe!! We love it and I make it often.

    https://www.facebook.com/photo.php?fbid=765883883437821&set=a.183447625014786.51962.136343883058494&type=1&theater

  69. Marisa October 17, 2013 at 1:49 pm #

    I made these the other evening and they tasted so good; however, I think my problem was that I rolled them out too thin and didn’t adjust my cooking time, so the cheese was a little burned and they weren’t fluffy! I will make these again in the future and adjust my errors.

  70. Racheal February 7, 2014 at 1:02 pm #

    For everyone asking about making this gluten free, i substitute the namaste flour blend (I buy at Costco) instead of the wheat flour called for, and they turned out great! The measurements for that brand of flour are an exact one for one exchange. Turned out just like PIzza hut!

  71. Cindy Brack August 11, 2014 at 9:42 am #

    These were really good. Texture was just like Pizza Hut’s. I did use olive oil rather than butter to put in the pan before baking and it achieved that same crispy edge like at the restaurant. The only thing I would change is maybe make it a little less sweet. Not sure if you could decrease the sugar or not. Thanks for the recipe! I will definitely be making again, especially given that there is only 15 minutes of rise time!!!

  72. alice December 7, 2014 at 9:15 pm #

    This was wonderful….very easy to make and a beautiful dough….thank you

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  4. Knock off Pizza Hut Cheese Bread | Saving On The Essentials - September 11, 2012

    […] out how to make this yummy Pizza Hut Cheese Bread knock off […]

  5. Pinspiration Wednesday #17 « Outtakes on the Outskirts - September 12, 2012

    […] joshuatrent.com via Julie on […]

  6. Homemade Pizza Hut Cheesy Bread Sticks - October 22, 2012

    […] too! And I don’t know why you wouldn’t be, especially since the bread sticks in the original post look SO similar to Pizza Huts’. Mine on the other hand… well, it’s that whole […]

  7. “Pizza Hut” Copycat Cheesy Bread | Eating and Crafting on a Budget - December 21, 2012

    […] Original Link Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

  8. Pizza Hut Breadsticks Recipe | Tina Fit - December 24, 2012

    […] Hut Breadsticks Recipe link: http://joshuatrent.com/pizza-hut-cheese-bread-2 […]

  9. Friday Night Treats | "Pizza Hut" Cheese Bread - Bless This Recipe : Bless This Recipe - December 26, 2012

    […] […]

  10. 100 of the Best Restaurant Copycat Recipes | Six Sisters' Stuff - April 29, 2013

    […] Copycat KFC Coleslaw  Pizza Hut Cheese Bread […]

  11. The Best Pizza Crust EVAR! - August 25, 2013

    […] Originally found here. […]

  12. “Pizza Hut” Cheese Bread – JoshuaTrent.com | kimmiecats - August 26, 2013

    […] “Pizza Hut” Cheese Bread – JoshuaTrent.com. […]

  13. The RecrEATor: Pizza Hut Cheesy Breadsticks | The RecrEATor - September 11, 2013

    […] know that it isn’t just putting some cheese on dough and calling it a day!  Because I LOVE Pinterest, I decided to go there FIRST to look for the recipe….and you know….I think this may […]

  14. Recipe Roundup: Copycat Restaurant Recipes (Part 1) - Things To Do Yourself - DIY - November 7, 2013

    […] 8. Pizza Hut Cheese Bread […]

  15. “Pizza Hut” Cheesy Breadstick Recipe! | "Stop And Smell The Roses..." - February 7, 2014

    […] I found this fabulous recipe-where else?- on Pinterest! I have to put a link to it here, just to be fair, because I can take no credit for it whatsoever! But I made some of this the other day and decided to post about it; it’s one of my favorites and it’s super easy!http://joshuatrent.com/pizza-hut-cheese-bread-2/ […]

  16. Cheesy Breadsticks: Goodbye Pizza Hut! - The Aproned Crusader - March 16, 2014

    […] Serving Size: 8+  (4 if you’re really hungry and that’s all you’re eating) Adapted From Joshua Trent […]

  17. counting from zero… » Blog Archive » [52WCC] Week 14: Cheese Bread - April 13, 2014

    […] week, I decided to try making this cheese bread recipe. The recipe calls for non-fat dry milk… which I don’t even know what that is, but in […]

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