Preheat and prep. Heat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or lightly oil it. This helps prevent sticking and gets you a crisp bottom.

Warm the dough. If you’re using refrigerated dough, let it sit at room temperature for 20–30 minutes. Slightly warm dough is easier to stretch and won’t snap back.

Mix the garlic butter. In a small bowl, combine melted butter, olive oil, minced garlic, a pinch of salt, and a little black pepper. Stir in a teaspoon of chopped parsley or a pinch of Italian seasoning. Set aside.

Shape the base. Lightly flour your surface and hands. Press or roll the dough into a rectangle about 9x13 inches or a large oval. Transfer it to the prepared baking sheet.

Brush generously. Spread about two-thirds of the garlic butter over the dough, going all the way to the edges. This builds flavor and helps the cheese stick.

Add the cheese. Sprinkle mozzarella evenly over the top, then dust with Parmesan. Save a tablespoon of Parmesan for finishing after baking if you like.

Bake hot and fast. Bake for 10–14 minutes, until the cheese is melted and bubbling and the edges are golden. Rotate the pan once if your oven browns unevenly.

Finish and slice. Brush the remaining garlic butter over the hot breadsticks. Add more parsley or a pinch of red pepper flakes if you want heat. Let rest 2 minutes, then slice into sticks with a pizza cutter.

Serve warm. Plate with warm marinara or pizza sauce on the side. They’re also great plain—they have plenty of flavor.