Cheesy Fathead Breadsticks

About

Remember when one of your favorite hot lunches at school was those giant, cheese-filled breadsticks? Relive the nostalgia in this healthier, keto, adult version! Although, your kids can enjoy these breadsticks too, but you will want to make extra for sharing!

*Please note you will need Carb Manager Fathead Dough prepared the night before you make this recipe.

Ingredients

3 servings low carb fathead dough
4 ounce mozzarella cheese
½ tablespoon butter
¼ teaspoon garlic

Instructions

Have a ¾ recipe of Fathead dough prepared, cold. It will be easier to make a full recipe of Fathead dough, leaving extra to get trimmed away later in the steps.
When you are ready to prepare your breadsticks, preheat an oven to 350 degrees and line a 9X13 sheet tray with parchment paper. Roll out HALF your dough into a rectangular or oval shape, as close to 8X12 inches as possible. Set this dough on your sheet tray.
Cut 4, 8-inch long, 1 oz pieces from an 8oz block of mozzarella cheese. Place all 4 cheese sticks on your rolled out dough, with up to 1 ½ inches of space between each piece, as pictured.
Set your tray in your freezer for the time being. Roll out your second half of dough into a similar sized sheet as your first one. Then, lay the new sheet of dough over the cheese sticks.
Gently lift and arrange the dough so you can press it down in between each cheese stick. Use a fork to make perforations between each cheese stick. Use a paring knife to trim away the extra edges of dough, leaving at least 1 inch of dough around the entire set of cheese sticks. Make sure all edges of the dough are sealed so cheese does not melt out during baking.
Finally, melt the butter and stir in the garlic. Use a pastry or marinade brush to brush the garlic butter over the tops of each cheese stick section, making sure not to fill your perforations with butter. Bake for 30-32 minutes, until golden brown and crispy.
Slice your breadsticks into 4 pieces along the perforated areas. Enjoy while hot and gooey!